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Vegetables Au Gratin Recipe

Vegetables Au Gratin Recipe

Vegetables Au Gratin Recipe

(verdure gratinate)

Preparation time : 30 minutes + 20 minutes cooking time

Ingredients for 4 servings

for the vegetables :

  • cauliflower 51/3 oz (150 g)
  • leeks 51/3 oz (150 g)
  • Brussels sprouts 51/3 oz (150 g)

for the béchamel :

  • butter 1/2 stick (60 g)
  • flour 1/3 cup (40 g)
  • milk 2 cups (1/2 l)
  • Parmigiano-Reggiano cheese, grated 13/4 oz (50 g)
  • salt and nutmeg to taste

Method :

  1. Wash the cauliflower, leeks and Brussels sprouts. Cut the cauliflower into florets and remove the roots and green parts of the leeks as well as any damaged outer leaves of the sprouts. Boil the vegetables separately in salted water until they can be easily pierced with a knife. Drain them and let them cool.
  2. In the meantime prepare the béchamel by melting 3 tablespoons of the butter in a small saucepan, whisking in the flour. Cook for 1-2 minutes over a low flame until the mixture turns yellow. In a small saucepan, boil the milk, whisk it into the butter and flour, bring to boil again and let it boil for one minute. Add salt and flavor with a tiny pinch of nutmeg.
  3. Grease a few individual oven dishes (or a single oven dish) with the remaining butter, place the vegetables in them and pour béchamel over them. Cover them with grated Parmigiano cheese and a little melted butter.
  4. Cook the vegetables in the oven at 350° F (180° C) for 20 minutes or until a golden crust forms on top.