Vegetables au gratin Recipe

Ingredients:

• 2 cups of broccoli florets
• 2 cups of cauliflower florets
• 2 cups of sliced carrots
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 1/4 teaspoon of salt
• 1/8 teaspoon of black pepper
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of breadcrumbs
• 2 tablespoons of olive oil

Instructions:

1. Preheat the oven to 375°F (190°C)
2. Boil the broccoli, cauliflower and carrots in a pot of salted water for 3-4 minutes until they are tender.
3. Drain the vegetables and set them aside.
4. Melt the butter in a saucepan over medium heat.
5. Add flour and stir for 1-2 minutes until there are no lumps.
6. Slowly add milk, salt and pepper, whisking until it forms a thick sauce. Allow to boil for 2-3 minutes.
7. Add the grated Parmesan cheese and whisk vigorously until it is well combined and melted.
8. Take an 8 x 8 inch pan and pour the cooked vegetables. Top with grated Parmesan cheese sauce.
9. Mix the breadcrumbs and olive oil in a medium-sized bowl until well combined. Sprinkle over the top of the cheese sauce.
10. Bake for 15-20 minutes until the top is golden brown and crispy.
11. Take out and let it cool for 5 minutes or until cool enough to eat.

Verdict:

This hearty side dish is perfect for family gatherings or weeknight meals. The combination of the tender vegetables, creamy cheese sauce and crispy breadcrumb topping creates a comforting and delicious meal. The vegetables au gratin can be served both hot or cold. Refrigerate leftovers in an airtight container for up to 3 days.

Serving suggestions:

• Pair the vegetables au gratin with grilled chicken or fish.
• Serve with a side of rice or quinoa for a filling meal.
• Add some extra crunch by topping with chopped nuts like almonds or pecans.