Saturday, 14 July 2012

Winter Veggie Casserole

This recipe is especially dedicated to those vegetarians, living in colder countries, because what can be better than carrots, cauliflower and other best loved veggies in a piping hot bechamel sauce? With a crispy breadcrumbs topping, this is best eaten with chilli sauce. Enjoy!

1/2 carrot, peeled, boiled and diced
1 potato, peeled, boiled and diced
1/4 cauliflower, cut up into little pieces and boiled
2 French green beans, cut up and boiled
1/2 cup frozen peas and corn, boiled

Bechamel sauce
1 tbsp butter
3 cups milk
2 tbsp white flour
3/4 tsp parmaesan cheese (microbial rennet)
1/2 clove garlic, finely chopped
Pinch of roasted garlic
Pinch of paprika
Pinch of salt
Dash of white and black pepper
Nestle cream & water as needed
Little paprika and Italian herbs

3/4 cup breadcrumbs
2 tbsp cheddar cheese

1. First prepare the sauce by heating butter and frying both types of garlic. Add white flour and brown a little. Add milk and keep stirring, season with paprika, salt, white and black pepper, as well as nestle cream and water as needed.

2. Grease a baking dish with butter, and put vegetables in it. Pour sauce all over it.

3. Top with breadcrumbs and cheese, and bake at 180 degrees Celsius (350 degrees Fahrenheit or Gas Mark 4), for 15-30 minutes. Serve with bread and chilli sauce.

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