BAKED VEG AU GRATIN


A French delight for the vegetarians.

Method

  • In a frying pan, heat 1 teaspoon butter and sauté garlic and boiled vegetables for 2 to 3 minutes. Remove and keep aside.
  • In a fresh pan heat the remaining butter, add flour and whisk for a minute on a gentle flame but do not let it turn brown.
  • Add the cheese. Gradually whisk in the milk and allow to come to a simmer whisking continuously. Whisk in the nutmeg, salt, pepper and cream.
  • Turn off the gas and whisk in the grated cheese and chopped parsley and garlic. Remove and keep aside.
  • In a lightly greased casserole, put in the sautéed vegetables. Pour the sauce over it.
  • Place the casserole on the baking/cooking tray. Place the tray in the centre rack position and bake at 225° C for 20 minutes.
  • Switch the OTG oven function to Broil/Grill in the last 10 minutes of baking.
  • Remove using mittens and serve hot with garlic bread.

Ingredients

5 tbsp Peas (boiled)
1 Potato (diced & boiled)
5 tbsp French Beans (diced & boiled)
1 Carrot (diced & boiled)
100 gm Broccoli (chopped & boiled)
2 tbsp Parsley (finely chopped)
1 tbsp Butter
1 tbsp Garlic (chopped)

WHITE SAUCE

20 gm Flour
20 gm Butter
200 ml Hot Milk
50 ml Cream
½ tsp Black Pepper Powder
3-4 flakes Garlic (chopped)
¼ tsp Nutmeg Powder
100 gm Parmesan Cheese (grated)

Salt to taste

  • Cooking Time: 25 mins
  • Cooking Temp: 225°C
  • Cooking Mode: Bake/Grill
  • Preparation time: 15 mins
  • Shelf Placement : Centre
  • Serves: 4