Vegetable casserole with lemon béchamel sauce

Ingredients for 4 servings:

• 1 kg mixed vegetables as desired (broccoli, carrots, leeks, celery, etc.)
• 1 ½ tbsp butter
• 50 ml lemon juice
• 2 tsp flour
• 250 ml milk, low-fat
• 100 g cream cheese
• 2 tsp herbs de Provence
• Iodized salt
• pepper, black
• Oil, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 175°C. Wash and trim the vegetables. Divide the broccoli into florets, and cut the carrots, leeks, and celery into 1.5 cm thick pieces. Pre-cook the broccoli, carrots, and leeks in 1/2 tablespoon butter and 4 tablespoons water for 5 minutes. Sauté the flour in the remaining butter, then stir in the milk, then the cream cheese. Mix in the lemon juice and herbs. Season the béchamel sauce with salt and pepper. Season the vegetables with salt and pepper, toss with half of the béchamel sauce, and pour into a greased baking dish. Pour the remaining sauce over the vegetables. Bake for about 20 minutes until golden brown.