Easiest Way to Make Tasty 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. 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.

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 have Vegetables au Gratin with Okara Béchamel Sauce using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegetables au Gratin with Okara Béchamel Sauce

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

A rich, cheesy cauliflower au gratin with bechamel sauce and breadcrumb topping. Serve as a side dish or vegetarian entree. Cover the cauliflower with the remaining bechamel. Make the topping by combining the melted butter with the breadcrumbs and cheeses.

Vegetables au Gratin with Okara Béchamel Sauce instructions

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..

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 (of potatoes or other vegetables) sliced and cooked in milk, typically with a topping of cheese. BECHAMEL: Melt the butter in a medium saucepan over medium heat. Continue layering in this manner until ingredients are used up. Italian Béchamel Sauce Potato Gratin combines French and Italian flavors in the most delicious, easy to make potato dish.