Vegetables Au Gratin
600ml (1 pint) Milk
225g (8oz) Haricot Beans
225g (8oz) Mushrooms
110g (4oz) Cheese
50g (2oz) Butter (or Margarine)
50g (2oz) Plain Flour
2 Courgettes
2 Potatoes
1 Red Pepper
1 Onion
1 Head Broccoli
1 tsp Basil
Parsley
Nutmeg
Salt and Pepper
Pre-heat oven to 200°C: 400°F: Gas 6.
Peel and boil the potatoes, allow to cool.
Cook the haricot beans until just tender, allow to cool.
Slice the courgettes and mushrooms, dice the pepper.
Cut the broccoli into florets and blanch in boiling water for a few minutes.
Peel and chop the onion, fry in oil until softened, do not allow to brown.
Add the courgettes and pepper, continue cooking until tender.
Add the broccoli and mushrooms, fry for a few minutes.
Place into an ovenproof dish with the beans and chopped herbs, stirring well.
Make a roux sauce by melting the butter and vigorously stirring in the flour
Slowly add the milk a little at a time, stirring continuously, to produce a smooth sauce.
Bring to the boil to allow it to thicken, reduce the heat and cook for a few minutes.
Season well, adding a pinch of nutmeg.
Slice the potatoes and add a layer over the vegetables.
Cover with the sauce, sprinkle with a generous layer of grated cheese.
Bake for 45 minutes.
Serves: 4
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