Gratinated vegetables

Gratinated vegetables with Bechamel sauce

If you're looking for a quick, tasty recipe that perfectly combines vegetables with a creamy sauce, you've come to the right place! This recipe for gratinated vegetables with Bechamel sauce is a true delight that will not only tantalize your taste buds but also add an elegant touch to your table. Whether it's a family dinner or a lunch with friends, these gratinated vegetables are the perfect choice!

A bit of history

Bechamel sauce, a staple in many kitchens around the world, is one of the four fundamental sauces of French cuisine, often used in various dishes, from lasagna to croque monsieur. Its origins date back to the 17th century, and over time it has been adapted and reinterpreted in countless ways. When combined with vegetables, it becomes a magical ingredient, transforming simple vegetables into extraordinary dishes.

General information about the recipe

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Calories per serving: approximately 250 kcal
Nutritional benefits: Cauliflower and Brussels sprouts are rich in vitamins C and K, dietary fiber, and antioxidants, helping to support the immune system and maintain cardiovascular health.

Necessary ingredients

- 1 medium cauliflower (approximately 500g)
- 200g Brussels sprouts
- 60g butter
- 40g flour
- 500ml milk
- 50g grated cheese
- Salt, to taste
- Nutmeg, to taste

Step by step - Your guide to a perfect result

1. Preparing the vegetables: Start by washing the cauliflower and Brussels sprouts under cold running water to remove any impurities. Cut the cauliflower into small florets so that they cook evenly. Remove the outer leaves of the Brussels sprouts and cut them in half if they are large.

2. Boiling the vegetables: In a large pot, add water and a pinch of salt. Bring the water to a boil, then add the vegetables. Boil the cauliflower and Brussels sprouts for 5-7 minutes until they become slightly tender, but don't overdo it, as you want them to retain their texture. Use a knife to check if the vegetables are ready. Once boiled, drain them well and let them cool.

3. Preparing the Bechamel sauce: In a small saucepan, melt 45g of butter over low heat. Once the butter is completely melted, add the flour and mix well, allowing it to cook for 1-2 minutes. This step is essential to remove the taste of raw flour.

4. Adding the milk: Boil the milk in another saucepan. Once it starts to boil, gradually pour it over the butter and flour mixture, stirring continuously to avoid lumps. Continue to cook the sauce, stirring, until it reaches a boil and thickens. Finally, add salt and a pinch of nutmeg for a special flavor.

5. Assembling the dish: Preheat the oven to 180°C. Grease a baking dish with the remaining butter to prevent sticking. Arrange the boiled vegetables in the dish, then pour the Bechamel sauce over them, ensuring they are evenly covered. Grate cheese on top of the dish to achieve a golden and appetizing crust.

6. Baking: Place the dish in the preheated oven and let it bake for 30 minutes, or until the surface turns golden and crispy. This is the moment when the aroma will fill the entire kitchen, and anticipation will grow!

7. Serving: Once the gratinated vegetables are ready, take them out of the oven and let them cool for a few minutes before serving. They can be considered a main dish or a delicious accompaniment to meats or fish. You can also add some fresh herbs on top for an extra burst of flavor.

Useful tips

- Possible variations: You can try adding other vegetables such as broccoli, carrots, or peas. Additionally, replace the cheese with feta or mozzarella for a different taste experience.
- Did you know? Cauliflower is a versatile ingredient that can also be used as an alternative to rice or mashed potatoes, having a lower caloric content.
- Frequently asked questions:
- Can I use frozen vegetables? Yes, frozen vegetables are a convenient option, but make sure to thaw and drain them well before adding them to the recipe.
- How can I make the Bechamel sauce more flavorful? You can add cheese to the Bechamel sauce for a more intense flavor or incorporate spices like garlic or fried onion.

Serving suggestions

These gratinated vegetables are delicious served alongside a fresh salad or with a slice of toasted bread. Additionally, a bottle of dry white wine will pair perfectly with this dish.

I invite you to try this recipe for gratinated vegetables with Bechamel sauce, which will not only delight your taste buds but also bring a touch of creativity to your kitchen! Enjoy your meal!