Ingredients
-
2 Patatoes
-
2 Zucchini
-
2 Carrots
-
2 Red PepperUse Bell Peppers
-
2 Tablespoon ButterFor Bechamel Sauce
-
2 Tablespoon FlourFor Bechamel Sauce
-
3 Cups MilkFor Bechamel Sauce
-
1 Teaspoon SaltFor Bechamel Sauce
-
1/4 Teaspoon Black PepperFor Bechamel Sauce
-
1/4 Teaspoon NutmegFor Bechamel Sauce
-
1 Cup Cheddar CheeseGrated - For covering
Directions
Peel the potatoes and carrots and slice them into the ring. Cut the pumpkins that you have peeled, cut them in half and chop them in half a month. Remove the core parts of the red bell peppers and cut the coarse large in half.
Steps
|
1
Done
15
|
Step 1 - Start Slicing!Peel the potatoes and carrots and slice them into the ring. Cut the pumpkins that you have peeled, cut them in half and chop them in half a month. Remove the core parts of the red bell peppers and cut the coarse large in half. Briefly boil the carrot, zucchini and red bell pepper and potato wedges in boiling water in a deep saucepan. Place the carrot, zucchini and red bell pepper and potato slices in a heat-resistant baking dish, respectively. |
|
2
Done
15
|
Step 2 - The soooo called "Bechamel" SaucePrepare the bechamel sauce. Melt the butter in a small saucepan. When the oil starts to foam, add the flour slowly and stir until it smells. Add cold milk gradually. Mix with a whisk to prevent the mixture from lumpy. Continue cooking for about 3 minutes until your sauce is well enough. Add salt, nut grated and freshly ground black pepper and mix well. Put the béchamel sauce that you have prepared on the vegetables you have taken into the oven dish, and roll it all over. |
|
3
Done
30
|
Step 3 - Cover it and throw into the OVEN!Sprinkle grated cheddar cheese on the bechamel sauce. Bake in a preheated 200degree oven for about 30 minutes until golden brown. You can slice the vegetable gratin you take out of the oven and serve it hot immediately. Enjoy your meal. |
