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.
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.
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.
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