There are a few simple dishes that cannot be substituted with even the most awesome gourmet dishes....
Vegetable Au Gratin is one of them. The creaminess of white sauce .... the fresh vegetables .... and sinful cheese... Gatinee ( or Au Gratin ) is a classic cooking term which means flashing of dry heat in the surface to give a golden crust. Guilty pleasures of cheating on my diet with the pretext makes me make this things in my cafe ... Bon Appetit - The Cafe....
Vegetable Au gratin
White
sauce (béchamel)
Butter 50g
Flour 50g
Milk 500ml
Double Cream 50 ml
Cloves 10 nos
Onion 1 nos
Nutmeg 1 pinch
Salt to taste
White pepper powder
Cheese grated for baking 50g
- Heat milk with onion studded with cloves and strain
- Melt butter in a pan and add flour
- Add milk and whisk so that no lumps are formed
- Add the nutmeg and season with salt and white pepper powder
- Finish with double cream
Corn 50g
Carrot 50g
Green peas 50 g
Beans 50g
Potato 50 g
Broccoli 50g
- Blanch all vegetables after cutting them into small dices
- Mix all vegetables in the white sauce top with cheese and bake till a golden crust if formed.
All done this golden cheese is too hard to resist.... to hoots to the diet... I DIG IN !!!
Adios ... till we meet again
Bon Appetit
I tried this recipe. But I thought of getting the white sauce really close to a cheese fondue of sorts. I added corn flour to the grated cheese and chucked it in with the sauce and beat the daylights out of them. Very unhealthy, but quite delicious. Just that it was a bit too thick. Maybe next time, but this one is so easy and so good :)
ReplyDeleteGood food is never difficult to make... i feel people, especially cooking classes, they just complicate things for amateur cooks ... Simplicity of this dish is its key ... :)
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