How to Cook Appetizing 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.

Reviews for: Photos of Eggplant Gratin with Bechamel Sauce. Bechamel is one of the five mother sauces. This means it is a base for many things. You can have Vegetables au Gratin with Okara Béchamel Sauce using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Vegetables au Gratin with Okara Béchamel Sauce

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

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. 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. 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. A rich, cheesy cauliflower au gratin with bechamel sauce and breadcrumb topping.