Small green vegetables in Mornay sauce

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 4 artichokes heart
• 2 400 g broad beans
• 3 300 g courgette
• 4 1 shallot
• 5 4 tablespoons olive oil
• 6 3 tablespoons olive oil
• 7 200 g Bechamel sauce
• 8 50 g grated cheese
• 9 parsley (optional)
• 10 salt
• 11 pepper
• Total weight: 1,076 grams

Times:

Preparation	Cooking	Start to finish
46 min.	11 min.	57 min.

Step by step recipe

• 1: Cut 4 artichokes heart into small pieces.
  You can use small purple artichokes (as in the photo), or classic artichokes.
  Set aside.
• 2: Prepare and cook 400 g broad beans.
  Reserve.
• 3: Prepare and slice 300 g courgette (choose small zucchinis if possible).
  Set aside.
• 4: Prepare and chop 1 shallot.
  Set aside.
• 5: In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini.
• 6: Sauté until zucchini is cooked but still barely firm.
  Season with salt and pepper and transfer to a plate.
• 7: Return the pan to the heat, pour in 3 tablespoons olive oil, then when hot, add the chopped shallot.
  Season with salt and pepper, and cook for 1 minute without browning.
• 8: Add the broad beans and artichoke...
• 9: ...then the zucchinis.
  Heat the mixture, stirring a little.
• 10: Make or reheat 200 g Bechamel sauce, and add 50 g grated cheese to make the Mornay sauce.
  Add the vegetable sauce, chopped parsley, and mix quickly one last time.
• 11: Your vegetables are ready.

Remarks

Vegetables can easily be changed for this recipe, so don't hesitate to adapt according to your tastes and the season.
If you're a gourmand, don't hesitate to increase the weight of grated cheese in the béchamel sauce, for a richer Mornay sauce...

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