Vegetablemelangeaugratinwithcheesewhitesauce Recipes

AU GRATIN RECIPE

Steps:

• Boil water add salt to it. Add 3/4 cup carrot, 1 cup potato and 1/2 cup beans. Cook for 3 mins.
• Then add 1/4 cup peas and 1/2 cup cauliflower. So the vegetables comes to 3 cups in total. Cook for 2 mins.
• Drain and remove the vegetables. Do not overcook.
• Drain water completely and set aside. You can use the drained water as vegetable stock for making soups. Set this aside.
• Heat 1/4 cup butter - Let it melt. If you prefer you can add finely 1/2 tsp chopped garlic and 2 tbsp finely chopped onion.
• Add 1/4 cup flour.
• Keep whisking until no dry flour is seen.
• Add 2 cups milk and keep whisking simultaneously to avoid lump formation.
• Keep stirring until it starts to thicken.
• Within few mins the sauce will start to thicken. Cook in low flame, Keep stirring. Once it starts to thicken switch to a spatula.
• The sauce will will coat the ladle.
• Add salt to taste, 1/2 tsp crushed pepper, 1/4 tsp nutmeg powder and 2 tbsp cheese.
• After adding cheese it bubbles up and becomes more creamy and thick. This white sauce is called Bechamel sauce. Bechamel sauce is ready now.
• Now add cooked vegetables.
• Mix it well, cook for a minute then switch off.
• The vegetables should be well coated with the sauce, the sauce should not be very thick it should still be goey like shown below.
• Vegetables in bechamel sauce ready.
• Preheat oven at 200 deg C for 10 mins. Transfer it to a baking dish.
• Sprinkle 1/2 cup grated cheese to cover the top. Bake in preheated oven at 200 deg C for 20 mins. Change to grill mode for the last 2-3 mins to get a golden crusty top.
• Veg Au gratin ready to be served. Perfectly done au gratin ready. Crusty top with a gooey white sauce with vegetables tastes out of the world.
• Do try and enjoy. You can enjoy au gratin as such or with crisp toasted bread. Enjoy Au gratin hot!

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE

Steps:

• Start spinach cooking in microwave.
• In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
• While this is cooking you should make the white sauce, see below.
• When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
• Bake at 350* for about 20 minutes.
• Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
• Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.