Crunchy Vegetable Gratin with Bechamel Sauce You’ll Love
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Indulge in this Crunchy Vegetable Gratin with Bechamel Sauce, a delicious and comforting dish that elevates everyday vegetables into something truly special.
Ingredients
Instructions
Preparation
Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. Whisk in 3 tablespoons of flour until smooth and bubbling for about 2 minutes. Gradually incorporate 3 cups of milk in small batches, stirring until the sauce thickens (about 8 minutes). Remove from heat and stir in 1 cup of grated parmesan cheese; season to taste. Cover to prevent a skin from forming.
Sauté 2 cups of cauliflower florets, 2 cups of diced pumpkin, and 2 cups of broccoli separately in the microwave for about 5 minutes or boil until tender. Drain well to avoid a watery gratin.
Preheat the oven to 200°C (392°F) fan-forced. Arrange the cooked vegetables in an 8-cup ovenproof dish.
In a bowl, combine 1 cup of breadcrumbs with 2 tablespoons of melted butter until evenly coated. Stir in 1/4 cup of grated parmesan and 2 tablespoons of chopped fresh parsley.
Spoon the creamy bechamel sauce generously over the vegetables, then sprinkle with the breadcrumb mixture. Bake for 15-20 minutes until golden and bubbly.
Nutrition
- Serving Size
- 1 serving
- Calories
- 350 kcal
- Carbohydrate Content
- 45 g
- Protein Content
- 12 g
- Fat Content
- 15 g
- Saturated Fat Content
- 9 g
- Cholesterol Content
- 30 mg
- Sodium Content
- 500 mg
- Fiber Content
- 6 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 1 g
