Recipe of Ultimate Vegetable Au Gratin

Vegetable Au Gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Steam carrots, cauliflower and green beans until fork tender. In a separate, large saucepan, melt margarine.

Here is the best “Vegetable Au Gratin” recipe we have found so far. This will be smell and look delicious.

Ingredients of Vegetable Au Gratin

1. You need 2 cups of chopped and boiled mixed vegetables (carrots, green peas,french beans,cauliflower,boiled potato).
2. Prepare of For White Sauce.
3. You need 2 tbsp of butter.
4. Prepare 2 tbsp of plain flour (maida).
5. It’s 1 1/2 cups of milk.
6. You need 1/4 cup of grated processed cheese.
7. You need to taste of salt and pepper.
8. It’s to taste of chilli flakes.
9. Make ready of For The Topping.
10. Take 1/2 cup of grated processed cheese.

Spoon mixture into the prepared baking dish.Roasted Vegetables Au Gratin is easy to make so we usually make large batches.Our vegetables of choice for this are fresh broccoli, carrots, mushrooms and asparagus.Cut up your veggies, place on a foil lined sheet, toss with olive oil, season with salt and pepper, sprinkle with some freshly grated extra sharp cheddar cheese and top with.

Vegetable Au Gratin step by step

1. Heat the butter in a pan add the flour and sauté for 2 to 3 minutes. Add the milk gradually, stirring continuously so that lumps do not form. Add ½ cup of water and mix well. Bring to a boil and add the cheese, salt and pepper and mix well. Keep aside..
2. Combine the vegetables,chilli flakes and the white sauce and mix well.Pour into an oven proof bowl and sprinkle the cheese on top..
3. Bake in a pre-heated oven at 200°c for 10 to 15 minutes till the cheese melts and is lightly browned..
4. Serve with warm garlic bread..

For assembling the Roasted Vegetable Au Gratin Recipe into a baking dish pour the white sauce and add the cooked vegetables.Mix well and spread the mixture evenly in the baking dish.Finally spread the grated cheese evenly on the top.

Cooked in the au gratin style, a French culinary technique in which dishes are topped with crunchy, cheesy crust, this vegetable-based dish is hearty, filling, flavorful, and simple.Layers of heavy cream and shredded Gruyere cheese bind the sliced vegetables together in creamy, decadent casserole layers.When it seems like summer markets are being overrun by zucchini and tomatoes, it's time for a summer vegetable gratin.Layered with onions and garlic and topped with a mixture of buttery breadcrumbs and Parmesan cheese, this baked vegetable dish is the anecdote to one more zucchini salad.Sprinkle bottom of dish with salt and pepper.