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Vegetables with Bechamel Sauce and Bacon

Vegetables with Bechamel Sauce and Bacon
313
calories
Calories
50 min.
Preparation
advanced
Difficulty

Ingredients

for 4 servings
1 small Cauliflower
1 bunch Carrots
2 stalks leek
Vegetable broth (instant)
50 grams Butter
40 grams Pastry flour
250 milliliters Milk
1 Egg yolk
Salt
Pepper
grated Nutmeg
1 bunch Chives
50 grams Bacon
2 tablespoons Sunflower seeds
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Preparation steps

1

Rinse the vegetables. Divide the cauliflower into florets, cut the carrots into pieces, and slice the leeks into rings. Cook the cauliflower, carrots and leeks successively in boiling vegetables broth; cook the cauliflower and carrots for about 8 minutes, while leeks for about 2 minutes. Take out the cooked vegetables with a skimmer from the broth.

2

For the Bechamel sauce, heat the butter in a pot and fry the flour. Stir in the milk and vegetable broth while stirring. Simmer for a few minutes. Whisk egg yolk with a little water, stir into the sauce and let thicken. Season with salt, pepper and nutmeg.

3

Rinse the chives, shake dry and chop. Mix the chives together with the cooked vegetables into the sauce. 

4

Fry the bacon until brown in a hot pan. Toast the sunflower seeds briefly in a dry pan.

Divide the vegetables into bowls and serve sprinkled with fried bacon and toasted sunflower seeds.