Tags
Béchamel sauce, Broccoli, Cauliflower, gratin, gratin recipe, Gruyère, Nutmeg, steamed vegetables, vegetables, white sauce
Have been craving white sauce the past couple of days, even though I’m fully aware of the increasing size of my waist line. However, I never was, & don’t think I’ll ever be the one who would cut off my earthly pleasures (& I mean good food & drinking here) just to maintain my weight. Instead, I’d simply hit the gym more often, or even take a daily walk around town!
So I was looking for some recipes online while I was still at the dorms. Theme: white, liquid, milky, cheesy, yummy sauce… Until I came back home the other day to find that my mom has baked, I repeat, baked me some steamed vegetables (I love everything baked), with Bechamel sauce! Felt like HEAVEN!
Ingredients & Method:
Preheat the oven to around 200 degrees C.
The vegetables, half boiled or steamed: 2 carrots, cut in thick slices. Half bunches of Broccoli and Cauliflower, cut in large florets. 2 courgettes, cut in thick rounds. 4-5 asparagus spears, cut in thick slices. 1 large potato, cut in cubes. A handful of sweet peas and beans. Some baby corn.
The sauce: 3 tbsp butter & 3 tbsp flour (should be of equal quantities according to mom). 1 chopped garlic. 1/2 cup powdered milk. 4 cups water. Boil all together, until well mixed & thick. Add 1 tbsp white pepper and a sprinkle of Nutmeg.
Put the vegetables in a Pyrex baking dish, previously covered with unsalted butter. Then add the sauce on top of the vegetables; it should slightly cover them. Add around 65g of grated Gruyère cheese on top. Bake for around 15 min., until vegetables are soft & the top is golden brown.