Vegetable au Gratin

Methods

• Preheat the oven to 180º C. Grease a baking dish.
• Heat sufficient water in a deep non-stick pan, add all the vegetables and salt and cook till half done. Drain all the water.
• To make the white sauce, heat butter in another non-stick pan, add refined flour and saute on medium heat, stirring a few times, till the raw smell goes. Take care that the flour does not get coloured.
• Remove the pan from heat, add 1 cup of milk and mix fast making sure that there are no lumps formed.
• Add the remaining milk, mix and make sure that sauce is smooth.
• Put the pan back on heat and cook on medium heat, stirring continuously, till the sauce thickens. Add salt, pepper powder, red chilli flakes and half the parsley and mix well.
• Remove the pan from heat, add the processed cheese and mix well. Add the boiled vegetables and mix. Taste and adjust seasoning.
• Transfer the mixture into the greased baking dish. Sprinkle the cheddar cheese on top and decorate with tomato sauce.
• Keep the dish in the preheated oven and bake for about 20 minutes or till the cheese melts and turns golden brown on top.
• Get the dish out of the oven, garnish with remaining parsley and serve hot with a plate of bread rolls.