Oven-baked vegetables with béchamel sauce and parmesan

Gratinated Vegetables with Bechamel Sauce and Parmesan

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Welcome to our kitchen, where today we will prepare a delicious recipe for gratinated vegetables with bechamel sauce and parmesan. This recipe is perfect for a light lunch or a savory dinner, bringing a combination of flavors and textures to your table that will delight you.

A Brief Story of the Recipe

Gratinated vegetables are a dish that has gained popularity worldwide due to their versatility and how they can transform ordinary vegetables into a sophisticated delight. Bechamel sauce, a classic base in French cuisine, is the secret behind the creamy texture and rich flavor. Ideal for enhancing the taste of vegetables, bechamel sauce is a favorite among many chefs and is also an excellent choice for those looking to add a decadent touch to their dishes.

Ingredients

- 300 g carrots
- 300 g Brussels sprouts
- 300 g cauliflower
- 300 g broccoli
- 40 g cooking margarine
- 60-70 g flour
- 200 ml milk (or soy milk for a vegan option)
- 2-3 tablespoons grated parmesan
- Salt to taste
- Pepper to taste
- Juice from 1/2 lemon
- A pinch of nutmeg

Necessary Utensils

- A large pot for boiling the vegetables
- A baking dish
- A container for the sauce
- A whisk
- A knife and a cutting board

Step-by-Step Instructions

1. Preparing the Vegetables
Start by peeling the carrots. Wash them well, then cut them into rounds. Set them aside.
Brussels sprouts can be a bit trickier. Remove the outer leaves, then cut the base of each head to help them boil evenly.
Break the cauliflower and broccoli into small florets for quicker and more even cooking. Make sure to wash them well before use.

2. Boiling the Vegetables
In a large pot, bring water to a boil and add salt. Add the carrots, Brussels sprouts, cauliflower, and broccoli. Boil the vegetables for about 5-7 minutes until they become slightly tender but not too soft. It is important to maintain a slightly crunchy texture. Once boiled, drain them and place them in a baking dish.

3. Preparing the Bechamel Sauce
In a pan, melt the margarine over medium heat. Once melted completely, gradually add the flour, constantly whisking to avoid lumps. Continue to stir for 2-3 minutes to cook the flour.
Start adding the milk gradually, stirring continuously. Add salt, pepper, lemon juice, and a pinch of nutmeg to give the sauce a distinctive flavor. Cook the sauce until it thickens, about 5-7 minutes.

4. Assembling and Baking
Pour the bechamel sauce evenly over the boiled vegetables in the dish. Then, sprinkle the grated parmesan on top.
Preheat the oven to 180°C and bake the gratinated vegetables for 15-20 minutes, or until the parmesan turns golden and crispy.

5. Serving
Finally, remove the dish from the oven and let the dish cool for a few minutes. This dish is delicious served warm, alongside a piece of grilled salmon, or it can become an excellent side dish for any type of meat. If you prefer a vegetarian option, you can opt for grilled tofu or a fresh green salad.

Vegan Option

If you want to make this recipe completely vegan, simply replace cow's milk with soy milk or any other preferred plant-based milk. You can also use a vegan cheese substitute instead of parmesan.

Practical Tips

- Choose Fresh Vegetables: The quality of the vegetables significantly influences the final taste of the dish. Choose fresh, seasonal vegetables for the best results.
- Steam the Vegetables: If you want to better preserve the nutrients of the vegetables, you can steam them instead of boiling.
- Add Spices: Experiment with different spices for the bechamel sauce. Adding garlic or herbs can transform the recipe into a unique culinary experience.
- Storing Leftovers: This recipe is perfect for making in advance. Leftovers can be stored in the refrigerator and reheated, making it ideal for Monday meals.

Nutritional Benefits

This gratinated vegetable recipe is not only delicious but also healthy. The vegetables used are rich in vitamins, minerals, and fiber, contributing to a balanced diet. Carrots are known for their high beta-carotene content, which is essential for eye health. Brussels sprouts and broccoli are excellent sources of vitamins C and K, while cauliflower provides a good dose of antioxidants.

Frequently Asked Questions

Can I use other vegetables instead of those mentioned?
Of course! This recipe is very versatile. You can replace the vegetables with your favorites, such as zucchini, bell pepper, or spinach.

How can I make the bechamel sauce creamier?
For a creamier sauce, use whole milk or add a bit of cream.

Is it possible to freeze this dish?
Yes, gratinated vegetables can be frozen. Make sure to let them cool completely before packaging. When reheating, you can put them directly in the oven without thawing.

Conclusion

This recipe for gratinated vegetables with bechamel sauce and parmesan is an excellent choice for anyone looking to add more vegetables to their diet without sacrificing flavor. With a quick preparation time and a multitude of possible variations, this dish will surely become a favorite in your family. Experiment and enjoy a healthy and tasty meal!