Vegetables with sauce "Bechamel"

Description

Begins the season of vegetables. Everyone knows that they are useful, but not all love them in boiled or steamed form. Including my son. Had to get out of the situation that's the way...

Ingredients

Zucchini

1 kg
Cauliflower

1 kg
Carrots

7 piece
Milk

400 ml
Broth

400 ml
Flour

3 Tbsp
Butter

70 g
Cheese

Cooking

Wash the vegetables and peel. A cauliflower to divide into inflorescences. Zucchini and carrots cut into big pieces.

Boil in salted water until fully cooked! To save time, I boil all together, but throwing boiling water on-line: carrot, after 5 minutes - the cauliflower, and after another 5 minutes the zucchini. Drain the broth (do not pour!) and put the vegetables in the form.

Make a sauce *Bechamel*: fry 3 tbsp. flour butter (70g.) to the distinctive nutty smell (the color we needed!!!). Allow to cool slightly.

Mix the milk and vegetable broth and pour (warm) a little flour. Mix well until smooth with no lumps. Add the remaining milk and put on fire until boiling, stirring constantly. Optionally, add any cheese (hard or cream cheese).

Pour the sauce over the vegetables and bake in oven (180*) for about 30 minutes. 10 minutes before end of baking sprinkle with grated cheese.

PROPRIETARIO YOU APPETITE!!!

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