Vegetable Casserole

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 15 minutes

Cook: 40 minutes

Method: Easy

Course: Main Course

Type: Continental

Key Ingredients:

Serve this piping hot with garlic bread especially on a cold wintry day and feel completely satiated

Ingredients

Medium cauliflower, separated into florets 1
Pumpkin, chopped 1 cup
Medium onion, chopped 1
Medium carrot, peeled and chopped 1
Medium zucchini, chopped 1
Green peas 1 cup
White sauce
Butter 2 tbsps + to brush
Refined flour (maida) 2 tbsps
Milk 1 cup
Vegetable stock 1 cup
Salt to taste
Nutmeg (jaiphal) powder ½ tsp
Black peppercorns, crushed ½ tsp + to sprinkle
Garnish
Processed cheese, grated 1 cup
Dried mixed herbs ½ tsp

Methods

Preheat oven to 200º C.
To make classic white sauce, heat butter in a large non-stick pan on medium heat. Add refined flour and saute till golden.
Add milk gradually and whisking continuously to avoid lumps. Add vegetable stock and mix well. Reduce heat, add salt, nutmeg powder and crushed black peppercorns and mix well. When the sauce coats the back of the spoon, the sauce is ready.
Add cauliflower, pumpkin, onion, carrot, zucchini and green peas and mix gently. Cover and cook on low heat for 5-6 minutes.
Grease a baking dish with butter, pour the vegetable mixture into it and level it out. Sprinkle cheese, add ½ tsp mixed herbs, salt and pepper.
Keep the dish in the preheated oven and bake for 20 minutes.
Serve hot with garlic bread

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