Vegetables au Gratin with Okara Béchamel Sauce. Vegetable Au Gratin is a casserole dish made with lots of vegetables, covered in bechamel (white) sauce and topped with breadcrumbs and cheese. It is an extremely tasty dish and is a great way to make your kids eat their veggeis. If you throw in some pasta or rice, this becomes a one pot meal.
A rich, cheesy cauliflower au gratin with bechamel sauce and breadcrumb topping.
Gratins of all kinds are served in Morocco, from very simple and classic gratins flavored with cream, nutmeg and a hint of garlic; to more robust, cheesy concoctions like the vegetable gratin featured here.
Eggplant gratin showcases the tender vegetables of their namesake, layered between homemade tomato sauce, garlicky bechamel, and mozzarella.
You can have Vegetables au Gratin with Okara Béchamel Sauce using 8 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Vegetables au Gratin with Okara Béchamel Sauce
- It's 75 grams of ■Fresh okara.
- You need 200 ml of ■Milk.
- It's 10 grams of ■Butter (or margarine).
- It's 1 tsp of ■Soup stock granules (Consommé powder).
- It's 1 of ■Salt and pepper.
- You need 1 of bowlful Vegetables (use your favourite ones).
- Prepare 2 of Wiener sausages.
- It's 1 of Easy melting cheese.
Bring to a boil, stirring with a wooden spoon. Potatoes Au Gratin is a classic French dish consisting of a classic Bechamel sauce and cheesy goodness. The dish goes by names like; Pommes de Terre Dauphinoise, Potatoes à la Dauphinoise & Gratin (of potatoes or other vegetables) sliced and cooked in milk, typically with a topping of cheese. Potatoes au gratin is layers of thinly sliced spuds together with a creamy sauce and melted cheese.
Vegetables au Gratin with Okara Béchamel Sauce instructions
- When using fresh vegetables, chop them up into bite-sizes. Microwave the vegetables until soft whether they are fresh or frozen..
- *In my case, I used frozen spinach and a bag of veggie mix with broccoli, cauliflower and carrots. Altogether, they were about 1 bowlful..
- Microwave the Wiener sausage and chop into bite-sized pieces..
- Heat the okara, milk, butter, and soup stock granules in a pot and bring it to a boil. Add the veggies and the Wiener sausages and bring it to a boil. Season with salt and pepper..
- Transfer the mixture into a gratin dish. Top with cheese and bake in a toaster oven until golden brown..
- *To improve its color and taste, sprinkle some black pepper, panko, dried parsley, or dried basil on top of the cheese..
A rich bechamel sauce that is thickened with a roux is spread between the potatoes which creates a luxurious texture. This casserole recipe is baked until hot, bubbly, and the cheese is golden brown. Italian Béchamel Sauce Potato Gratin combines French and Italian flavors in the most delicious, easy to make potato dish. Vegetable au gratin is a classic French recipe which is made by baking vegetables with a white sauce called béchamel sauce topped with lots of cheese. Béchamel is a sauce which is prepared with cream and milk, thicken with butter and flour for a better consistency.
