Directions
Ingredients
- Butter – 2tbsp
- Flour (all purpose) – 2tbsp
- Milk – 500ml
- Nutmeg – a pinch
- Broccoli Florets (blanched) – ¼ cup
- Corn Kernels (boiled) – ¼ cup
- Cauliflower florets (blanched) – ¼ cup
- Carrot diced (blanched) – ¼ cup
- Beans diced (blanched) – ¼ cup
- Baby corn diced (blanched) – ¼ cup
- Italian seasoning – 2tsp
- Basil leaves – few sprigs
- Chilli flakes – ½ tsp
- Cheese (grated) – 1cup
Steps
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1
Done
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Begin by heating a pan on medium flame. Add in the butter and begin melting. Now add in the flour and begin to stir using a whisk. We are making a roux, for this the butter and flour must be cooked until the raw smell of the flour cannot be noticed. |
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2
Done
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Next add in the milk and stir well while cooking on the medium flame. Remove all the lumps. Once the mixture begins to thicken add in a generous pinch of nutmeg and mix it in. Next add in all the blanched vegetables, some Italian seasoning and basil leaves. Mix this well using a spatula. |
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3
Done
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Cook this over medium heat for about 2 minutes and then transfer into a casserole or a baking tin. |
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4
Done
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Sprinkle some chilli flakes and cover the top of the vegetables with grated cheese. Bake this at 200C for 10-12 minutes, until a nice golden crust develops. Serve hot. |
