26 November, 2012

Baked Vegetables in Béchamel Sauce

Create your culinary magic with our scrumptious recipe Baked Vegetables in Béchamel sauce.
Cauliflower florets:10
Carrots: ½ cup (cut in cubes)
Green peas: ½ cup
Onion: 1 small (cut in chunks)
Crushed Garlic: ½ tablespoon
Olive Oil: 2 tablespoon
Freshly crushed Pepper: ¼ tablespoon
Oregano: ¼ tablespoon
Salt to taste
For the sauce:
Plain Flour: 2 tablespoon
Butter: 1 tablespoon
Milk: 2 cup
Bay leaf: 1
Cinnamon stick: 1 (small)
Nutmeg powder: pinch
Pepper corns: 4-6
Salt and pepper to taste

To prepare sauce, take butter in a deep pan. Add bay leaf, cinnamon stick and pepper corn. In a separate bowl, add milk and plain flour. Whisk it so that no lumps are formed. Add this to your pan.
Cook for around 5-6 minutes till it comes at a little thick consistency. Season with salt, pepper and nutmeg powder. Your béchamel sauce is ready to use.
Bring it off the flame and if you would like you can remove bay leaf, cinnamon stick and pepper corns from the sauce.
Now, parboil all your vegetables. In a pan, take 2 tablespoon of oil. Throw in some crushed garlic, onions and sauté it well. Add the boiled vegetables. Add salt, pepper and oregano (any seasoning of your choice).
In a baking dish, lay your sautéed vegetables and pour over Béchamel sauce. Slide it into the  preheated oven and bake it for around 20 minutes at 200 C.
Your Baked vegetables with Béchamel sauce is ready to serve.
Eat it with any bread of your choice.

 NOTE: If you would like you can top your vegetables with some cheese before baking.

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