Vegetables with Bechamel Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the sauce
- 1 onion (finely chopped)
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- ⅜ l clear Vegetable broth
- salt
- freshly ground peppers
- Nutmeg (ground)
- 150 grams Crème fraiche
- 100 grams Whipped cream
- Vegetables
- 100 grams Broccoli
- 100 grams Cauliflower
- 100 grams Romanesco broccoli
- 1 Kohlrabi
- 2 carrots
- 1 bunch white Asparagus
How healthy are the main ingredients?
Whipped creamBroccoliCauliflowerCauliflowerRomanesco broccolionionPreparation steps
1.
For the sauce: melt butter in a pan and saute onion until translucent. Sprinkle with flour and saute briefly. Add broth and whisk well, season with nutmeg, salt and pepper. Simmer until sauce is creamy.
2.
For the vegetables: peel and rinse vegetables as needed. Cut into sticks or divide into florets as needed. Cut asparagus into 4 cm (approximately 1 1/2 inch) long pieces.
3.
Bring salted water to a boil and cook asparagus for 10 minutes. Add remaining vegetables and cook for another 10 minutes or until vegetables are al dente. Drain well. Arrange on plates and drizzle with sauce. Serve.
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