Baked vegetables in white sauce were a favorite on our table. When children don’t want to eat there veggies, what better way than to dress them up in a white sauce, smooth, buttery and exotic. I am sure that is what mom thought when she made baked vegetables for us. My brother would & still does prefer eating only potatoes if given a choice, even better would be to live on poultry or fish. My sister & I were better eaters but I am certain still gave her sufficient trouble with food.
Baked vegetables were a treat that we would eat right of the bowl if given an opportunity. It is an important part of my childhood food memories and any family get-together is incomplete with this on the menu. I hope you enjoy & cherish this simple recipe as much as I do.
Baked Vegetables :-
Notes :
•The basic to baked vegetables is the sauce. Once you have mastered it, increase or decrease the quantity & throw in whatever your heart desires. Yellow & red bell peppers for more colour & flavour. Mushrooms, pieces of cottage cheese, tofu, boiled chicken or fish, prawns etc. the sky is the limit to variations.
•Cabbage, pumpkin, bitter gourd etc are vegetables I would not recommend. This is a recipe that goes well with winter vegetables.
•White sauce can also be made with whole wheat flour for those who would like to avoid all purpose flour. The only difference would be in the looks. The sauce will look brownish.
•As the flavour to the recipe comes from salt & pepper I recommend that you make some freshly ground pepper. Just give the peppercorns a good grinding in a mortal & pestle.
Carrot 1 big
French Beans 10-15
Capsicum 1 big
Cauliflower ½
Cherry Tomatoes 10-12
Baby Corn 7-8
Butter 2 tbsp
All purpose flour/Whole wheat flour 2 tbsp
Milk 2 cups (skimmed or full)
Salt & Fresh Ground Pepper to taste
Cheese cubes (grated) 2
•Cut all the vegetable to a size of 1” & cut the cherry tomatoes into half. Wash well & set aside to dry.
•In a sauce pan heat the butter till it melts. Now slowly sprinkle the flour into the butter mixing continuously. Once incorporated the butter & flour will form a semi solid mix.
•Now slowly add in the milk. Repeat as earlier. Pour and incorporate. We want a smooth & thick sauce.
•This should be done in 5 – 10 minutes. Bring to a boil & add in the vegetables.
•Add in salt & fresh ground pepper to taste.
•Mix & cook on low for 5 minutes.
•Transfer the vegetable to a microwave & oven safe bowl. Sprinkle with grated cheese.
•Cook on high in the microwave for 10 – 15 minutes & at 160C for 20 -25 minutes in the oven.
•Once done the vegetables should still retain a bit of a crunch.
•Serve as a side dish with dinner rolls or as a topping on bread or just bowls full of veggie goodness by themselves.
Serves : 5.
Enjoy ! ! !
