Vegetables in Béchamel Sauce
Description
The recipe won't take much time. Simple vegetables can be wonderfully transformed with a simple secret—béchamel sauce. You can even use frozen vegetables for this dish. If you add potatoes or napa cabbage to the main vegetables in the recipe, the dish will take on a whole new flavor. Serve hot.
Instructions
- 1
Step 1
1. You can prepare vegetables with béchamel sauce in various ways. I usually boil the vegetables, then pour the sauce over them and bake in the oven for a short time. So, first boil the cabbage, carrots, and peas. To do this, slice the cabbage and carrots (you can choose any cut you prefer) and place them in salted water. Add the green peas as well (you can use fresh or frozen ones).
- 2
Step 2
2. Prepare the sauce separately: sauté flour with butter until golden, gradually add milk or cream and pressed garlic. Cook the sauce, stirring constantly.
- 3
Step 3
3. Pour the vegetables with it, put them in the oven for just 10-15 minutes. If desired, you can sprinkle with cheese.
- 4
Step 4
4. Serve the vegetables with béchamel sauce hot, in portions. You can use any vegetables: zucchini, carrots, white cabbage or Chinese cabbage, peas, corn, etc.