VEGETABLES IN BECHAMEL (WHITE SAUCE)

SARITA VEGGIES IN BECHAMEL SAUCE

My dear friend Sarita Wadhwani sent me this lovely pic with the recipe of her dish to share with all of you. Thank you so much Sarita!
She used a variety of steamed vegetables such as brocolli, french beans, potato, corn, spinach, capsicum, cabbage and cauliflower and carrots
Just cut up the vegetables into bite size pieces and steam them in a steamer or in a pan till cooked but still crunchy.
Make the white sauce:
Makes about 2 cups of rich white sauce:
3 tablespoons of butter or olive oil
2 tablespoons of white flour or cornstarch
500 ml of whole milk or soya milk
salt and pepper to taste
a pinch of nutmeg
grated cheese (optional ) for a cheesy white sauce or you can use tofu
METHOD:
Melt the butter in a saucepan taking care not to burn. Add the flour and cook for half a minute on low heat so that the flour loses its raw taste and then add remove from the heat and quickly mix in the milk whisking so that no lumps are formed. Put back on heat and stir continuously till thick. Add salt, black pepper powder and a pinch of nutmeg. If you want you can also flavour it with herbs such as oregano and a bit of garlic powder. Add the grated cheese and mix well. This is your white sauce (bechamel).
Mix the vegetables with the white sauce. Top with grated cheese and grill in a hot oven till the cheese is melted and the vegetables are bubbly.
This dish can be also made with chicken with veggies, or pasta or a combination of all three. You can use the vegetables of your choice . This can be also made vegan by using soya milk and olive oil instead of butter .
Nitu Chugani

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This entry was posted in Everything Vegetarian, Fusion, Healthy Options, Ideas for meals, Jain recipes, Sauces and Chutneys, Veg Starters, Vegan and tagged , , , , , . Bookmark the permalink.

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