Baked Vegetables with Béchamel Sauce

Baked Cauliflower with Béchamel Sauce After that, it's time for broccoli :) A practical and delicious recipe that will tempt even those who don't like it. I focused on broccoli in order to evaluate my vegetables at home and to consume my broccoli stocks, which are somewhat abundant.

Even my wife ate this dish of peas, potatoes, carrots and broccoli without objecting :) In fact, I realized that the best way to feed her the food she doesn't like is to mix it with béchamel sauce :)

You can easily create different vegetable combinations.

Don't forget to enjoy this beautiful weather. Love :)

Ingredients for Baked Vegetables with Béchamel Sauce

• 300 g broccoli
• 2 medium carrot
• 2 medium potatoes
• 1 cup of peas
• 4 tablespoons of flour
• 3 cups of milk
• 2 spoonful butter
• 100 g fresh cheddar cheese
• salt

How to Make Baked Vegetables with Béchamel Sauce Recipe?

1. Boil all the ingredients you will use. Divide the broccoli into branches. Peel the carrot and potato and slice thinly. Drain the boiled peas.
2. Arrange the vegetables you have prepared on a pyrex or small baking tray.
3. For the bechamel sauce, put the margarine or butter in a saucepan and melt it.
4. Add all the flour to the pan and fry it with a wire whisk until it darkens in color and fragrant.
5. Sift the milk little by little into the flour you roasted and continue whisking rapidly. Do the same until all the milk is gone.
6. Cook over low heat, stirring, until your sauce has the consistency of custard.
7. Pour the sauce, which has the consistency of pudding, to completely cover the vegetables.
8. Grate the fresh cheddar cheese on the bechamel sauce. (Divide the cheese evenly)
9. Bake in the oven preheated to 180 degrees until the top of the dish is golden brown. Serve warm or hot.