Veg Au Gratin

                                                                           

I had been craving this dish for sometime now. There is something just so satisfying about it that I keep coming back to it again and again.  Assorted vegetables of choice  cooked in a creamy white sauce topped with a crisp cheesy crust. Yumm!!

One of the most perfect dishes for entertaining, Vegetable Au Gratin, has a timeless appeal. Best part is that although it looks amazing  it is fairly simple to make. Also, you don't have to fret about running to the store to get ingredients as you can make it with what is  generally available at home.

Ingredients:
2 cups mixed vegetables ( carrot, french beans, cabbage)
3 tbsp butter
3 tbsp maida ( all purpose flour)
3 cups milk
Salt to taste
1/2 tsp pepper
100 gms cheese

Method:     Chop the cabbage, french beans and carrots and put them to boil.  Remove from flame when slightly tender and strain.  Do not over boil and let the vegetables get too soft and mushy.
                                                                       

To make the white sauce, add butter and maida in a non stick pan. Fry over medium heat till the raw smell of maida goes away.  Do not brown!  Remove from flame.
                                                                             

Gradually add milk stirring all the while.


                                                                                 

                                                                             

 Replace on the flame and stir till thick sauce like consistency is reached.

                                                                                 

 Switch off the flame and add salt, pepper and half the cheese.  Also add the boiled vegetables.  Pour into a greased baking dish. Top with remaining cheese and dot with butter.

                                                                             

  Bake in  a preheated oven at 180 degrees C for 25 minutes or until golden brown.  Serve hot.

                                                                               

What I have used here is a basic white sauce or bechamel sauce which is used in a wide variety of recipes. It is simple enough to prepare if you keep in mind a few things.  Let the roasted maida rest for a few moments before adding milk.  In case you add cold milk there are chances of lumps forming. Alternately, you can add warm milk.  However, if  some lumps do form, don't lose heart. Sieve the sauce and use.

 If preferred you can add chilli flakes, mustard powder or herbs to the white sauce.  You can use vegetables of your choice instead of the ones I have used here......  Peas, cauliflower, broccoli, corn ....all taste great.

Gratin literally means a dish with a browned crust which can be of bread crumbs or melted cheese.