Vegetables Au Gratin with Ginger & Herbs

Are you looking for a different side dish, that will steal the show?? If yes, then you are reading the best recipe!!! Vegetable au gratin with ginger & herbs !!! Whatever the main course will be, this side dish is fantastic and is here for you! You can also count it as a main course! This delicious recipe is ideal for those who love vegetables, but also special béchamel sauces. It is composed of broccoli, carrots, zucchinis, baby potatoes, which are combined with a very special béchamel with ginger and herbs. Yummy!!!!!!!

Ingredients 1 Broccoli (florets only) 2 Carrots 750 gr. Baby Potatoes 3 Zucchinis 3 tbsp. Butter 4 tbsp. All Purpose Flour 3 1/2 cups Milk 100 gr. grated Parmesan 10 gr. Ginger, finely chopped 1 tbsp. dried Basil 1/2 tbsp. dried Parsley Salt Pepper

Method For Vegetables

• Preheat oven to 200 degrees (Fan).

• Wash vegetables. Cut broccoli and keep only the florets.

• Cut carrots and zucchinis into slices. Cut baby potatoes in half.

• Place vegetables in a saucepan, cover with water, just enough to cover the vegetables, add salt and cook for 5 minutes.

• Drain and place vegetables in an oven pan.

For Béchamel

• In a medium saucepan, add butter and cook over medium to high heat.

• Once melted, add flour and stir vigorously with a whisk until incorporated.

• Add milk and stir for a few minutes until it thickens and becomes creamy.

• Season with salt and pepper, add chopped ginger, basil, parsley and mix.

• Add 3/4 of grated parmesan and mix until incorporated.

To assemble:

• Pour béchamel cream over the vegetables, covering all of them and sprinkle with the remaining grated parmesan.

• Cover with foil and bake for 30 minutes.

• Remove foil and bake for another 20 minutes.

• Remove from the oven and let cool slightly before serving.
  

Bon appetite!!!

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