Recipe: Perfect Vegetables au Gratin with Okara Béchamel Sauce

Vegetables au Gratin with Okara Béchamel Sauce. Béchamel sauce or white sauce is a base for many sauces and is used in a variety of dishes such as lasagna, cream soups, souffle, croquette Lasagna and Cannelloni would not exist without béchamel and some pasta recipes or vegetables au gratin require it. Vegetable Au Gratin is a casserole dish made with lots of vegetables, covered in bechamel (white) sauce and topped with breadcrumbs and cheese. It is an extremely tasty dish and is a great way to make your kids eat their veggeis.

If used plain, frequently onion and nutmeg are added. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese. You can cook Vegetables au Gratin with Okara Béchamel Sauce using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetables au Gratin with Okara Béchamel Sauce

1. You need 75 grams of ■Fresh okara.
2. Prepare 200 ml of ■Milk.
3. Prepare 10 grams of ■Butter (or margarine).
4. It's 1 tsp of ■Soup stock granules (Consommé powder).
5. You need 1 of ■Salt and pepper.
6. You need 1 of bowlful Vegetables (use your favourite ones).
7. Prepare 2 of Wiener sausages.
8. You need 1 of Easy melting cheese.

Potatoes Au Gratin is a classic French dish consisting of a classic Bechamel sauce and cheesy goodness. The dish goes by names like; Pommes de Terre Dauphinoise, Potatoes à la Dauphinoise & Gratin de Pommes à la Dauphinoise. In the post, you'll learn how to make a real traditional Bechamel. BECHAMEL: Melt the butter in a medium saucepan over medium heat.

Vegetables au Gratin with Okara Béchamel Sauce step by step

1. When using fresh vegetables, chop them up into bite-sizes. Microwave the vegetables until soft whether they are fresh or frozen..
2. *In my case, I used frozen spinach and a bag of veggie mix with broccoli, cauliflower and carrots. Altogether, they were about 1 bowlful..
3. Microwave the Wiener sausage and chop into bite-sized pieces..
4. Heat the okara, milk, butter, and soup stock granules in a pot and bring it to a boil. Add the veggies and the Wiener sausages and bring it to a boil. Season with salt and pepper..
5. Transfer the mixture into a gratin dish. Top with cheese and bake in a toaster oven until golden brown..
6. *To improve its color and taste, sprinkle some black pepper, panko, dried parsley, or dried basil on top of the cheese..

Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Eggplant gratin showcases the tender vegetables of their namesake, layered between homemade tomato sauce, garlicky bechamel, and mozzarella. Reviews for: Photos of Eggplant Gratin with Bechamel Sauce. Potatoes au gratin is a casserole recipe with layers of thinly sliced Yukon gold spuds and a cream sauce that includes melted cheese.