Traditional recipes

Vegetables au gratin

Vegetables au gratin

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-carrot the carrot and the potato and when they are half cooked add the broccoli and the zucchini

-separate the mushrooms with a little salt

Bechamel Sauce:

-melt the butter then add the flour and mix well with the whisk, leave for about 5 minutes to harden

-then add a little milk and mix continuously

-after all the milk is poured and the composition becomes homogeneous, let it simmer for 5 minutes

Grease a pan with butter (I used tray 33 * 23), place the vegetables, crushed cheese with a fork I added it on top then poured the bechamel sauce and grated cheese.

Keep in the oven for about 30-40 minutes at 190 gr


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