KCB 5.14: Vegetables au Gratin
Vegetables au Gratin
Delightfully simple to make, Vegetables au Gratin is a great favourite on the wintertime menu at Gopal's Restaurant. Consisting of lightly steamed vegetables in a mornay sauce, topped with grated cheese, and baked in the oven until golden brown, it combines wonderfully with a light soup and bread accompaniment, such as Vegetable Soup and Wholemeal Bread.
• PREPARATION & COOKING TIME: 40 minutes.
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 8 cups (2 litres) assorted vegetables cut into large bite-sized chunks (try a selection from the following: cauliflower, broccoli, carrots, French beans, green peas, baby potatoes, asparagus, squash, pumpkin, sweet potato)
• 2/3 cup (165 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) nutmeg
• 2/3 cup (165 ml) plain flour
• 5 cups (1.25 litres) warm milk
• 2 teaspoons (10 ml) salt
• 3/4 teaspoon (3 ml) ground white pepper
• 250 g (about 9 ounces) grated cheddar cheese
• 1 tablespoon (20 ml) extra butter
• 2 tablespoons (40 ml) chopped fresh parsley
• 2/3 cup (165 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) nutmeg
• 2/3 cup (165 ml) plain flour
• 5 cups (1.25 litres) warm milk
• 2 teaspoons (10 ml) salt
• 3/4 teaspoon (3 ml) ground white pepper
• 250 g (about 9 ounces) grated cheddar cheese
• 1 tablespoon (20 ml) extra butter
• 2 tablespoons (40 ml) chopped fresh parsley
1. Lightly steam all the vegetables until they're cooked but still a little firm.
2. Melt the butter in a medium sized saucepan over moderate heat. Remove the pan from the heat. Add the asafoetida powder and nutmeg. Stir in the flour with a wooden spoon to make a smooth paste. Gradually add the milk, stirring constantly.
3. Return the pan to the heat and bring the sauce to a boil, still stirring. Reduce the heat to low and simmer, stirring constantly, for 1 minute or until the sauce is thick and smooth. Add the salt, pepper, and half of the grated cheese. Add the steamed vegetables and mix well.
4. Spoon the vegetables into a buttered baking dish. Cover them with the remaining grated cheese and dot with little pieces of butter. Bake in a preheated hot oven 205°C/400°F for 25 minutes or until the top is golden brown. Garnish with chopped fresh parsley.
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