VEGETABLE AU GRATIN- WITH PASTA
Although this recipe is an old and a very popular one but i gave it a little twist for a better taste and look.
A very nutritious and healthy recipe indeed….perfect for children as one can hide all those healthy veggies which otherwise fall in their banned list of items….i include zucchini..carrot…aubergine which my son doesn't otherwise touch( lol…works wonderfully for us)….along the usual peas…capsicum…etc. So here is my next healthy..i call it so as i make the white sauce too with wheat flour and not white flour!
Vegetable Au gratin or simply called Baked Vegetables in white sauce.
Vegetable Au gratin or simply called Baked Vegetables in white sauce.
Ingredients:
Use assorted vegetables as you like as per the quantity.I've used as follows to be served to 4-5 ppl.
.jpg)
Carrot- 2-3 pealed and diced and blanched.Zucchini- 1/2 diced
Green Peas-1/2 cup
Mushroom- 6-7 sliced and sauted in butter/ olive oil.
Baby Corn- 4 halved and blanched.
Capsicum-1/2 of each red,yellow, green.diced and sauted.
Spinach – 1 cup
Spring onion- 2 with their greens.
Garlic- 6-7 cloves ( grated)
Wheat pasta -1 cup boiled
Cheese grated as per preferenceEgg -1
Yolks-2
For white sauce:
Wheat flour-2 -3 tbsp
Milk – 2cups
Salt to taste
Black pepper to taste
Italian herbs -1/2 tsp
Chili flakes – to taste.
Beans -1/2 cup
Wheat flour-2 -3 tbsp
Milk – 2cups
Salt to taste
Black pepper to taste
Italian herbs -1/2 tsp
Chili flakes – to taste.
Beans -1/2 cup
Method:
1. Blanch the carrots, green peas, baby corns,beans and keep aside.
2. Heat butter or olive oil in pan and saute mushrooms, capsicum and keep aside.
3. Heat oil and butter or as per your choice..and add garlic. Add spring onions and cook till light brown. Add spinach and cook till done. TWIST 1: Add pasta and cook til mix. Transfer this pasta n spinach mix to the baking pan.
4. Saute the other blanched veggies to the same way and keep aside.
Now for white sauce:
In another saucepan. Put 2 tbsp butter. Heat and quickly add 2 tbsp flour and cook till light brown
And put it off flame. Add milk altogether and mix well. Put it on heat again. Cook till thick and add the seasoning – salt, black pepper, Italian seasoning.
Now layering :-
In the baking pan pour one ladle
Of white sauce over the paste layer. Top it with the mushrooms and capsicum and other veggies.
Again pour the white sauce.
Grate some cheese over it as much you like.
Now for the TWIST2-
Beat one egg and two yolks well season them with salt and red chili flakes n herbs and pour over on top of the dish.
Bake this at 180°c for 20-25 min or till done.
2. Heat butter or olive oil in pan and saute mushrooms, capsicum and keep aside.
3. Heat oil and butter or as per your choice..and add garlic. Add spring onions and cook till light brown. Add spinach and cook till done. TWIST 1: Add pasta and cook til mix. Transfer this pasta n spinach mix to the baking pan.
4. Saute the other blanched veggies to the same way and keep aside.
Now for white sauce:
In another saucepan. Put 2 tbsp butter. Heat and quickly add 2 tbsp flour and cook till light brown
And put it off flame. Add milk altogether and mix well. Put it on heat again. Cook till thick and add the seasoning – salt, black pepper, Italian seasoning.
Now layering :-
In the baking pan pour one ladle
Of white sauce over the paste layer. Top it with the mushrooms and capsicum and other veggies.
Again pour the white sauce.
Grate some cheese over it as much you like.
Now for the TWIST2-
Beat one egg and two yolks well season them with salt and red chili flakes n herbs and pour over on top of the dish.
Bake this at 180°c for 20-25 min or till done.
Bon appetite!!!
Do leave a comment and like us and share your views.
No comments:
Post a Comment