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Vegetarian: Vegetable Gratin in Bechamel Gratinated with Cheese.

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Vegetarian: Vegetable Gratin in Bechamel Gratinated with Cheese.

The perfect vegetarian: vegetable gratin in bechamel gratinated with cheese. recipe with a picture and simple step-by-step instructions.

Béchamel sauce:

  • 2 Pc. Sliced ​​carrots
  • 2 Stalk Sliced ​​celery
  • 0,5 Pc. Red peppers
  • 1 Pc. Diced onion
  • Salted water
  • 40 g Butter
  • 1 Pc. Diced onion
  • 2 tablespoon Flour
  • 400 ml Milk
  • Freshly grated nutmeg
  • Salt and pepper
  • Dill
  • 100 g Grated Emmental
  1. Clean, wash, cut and blanch the vegetables with the onion. Scare off.
  2. Butter the glass mold, fill in the vegetables.
  3. Roast the onion in butter until translucent, stir in the flour, deglaze with the milk, stir well with the whisk, season. Add the dill + pour over the vegetables.
  4. Spread the grated cheese, bake at 160 ° C for about 20 minutes.
Dinner
European
vegetarian: vegetable gratin in bechamel gratinated with cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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