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Small green vegetables in Mornay sauce

Name: Small green vegetables in Mornay sauce
Prep time: 46 min
Cook time: 11 min
Total time: 57 min
Yield: 4 people
Cuisine: French
Ingredients: 4 artichokes heart; 400 g broad beans; 300 g courgette; 1 shallot; 4 tablespoons olive oil; 3 tablespoons olive oil; 200 g mornay sauce; Parsley; Salt; Pepper

For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).

35 K 5/5 (1 reviews)391420

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 mornay sauce
8 Parsley (optional)
9 Salt
10 Pepper
Total weight: 1,225 grams

Times for this recipe

Preparation

50 min.

Cooking

15 min.

All in all

1 hour 5 min.

Preparation 50 min.

Cooking 15 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 3 min.

Small green vegetables in Mornay sauce : Step 1

Cut 4 artichokes heart into small pieces.
You can use small purple artichokes (as in the photo), or classic artichokes.

Set aside.

Step 2 - ⌛ 30 min.

Small green vegetables in Mornay sauce : Step 2

Prepare and cook 400 g broad beans.

Reserve.

Step 3 - ⌛ 5 min.

Small green vegetables in Mornay sauce : Step 3

Prepare and slice 300 g courgette (choose small zucchinis if possible).

Set aside.

Step 4 - ⌛ 3 min.

Small green vegetables in Mornay sauce : Step 4

Prepare and chop 1 shallot.

Set aside.

Step 5 - ⌛ 4 min.

Small green vegetables in Mornay sauce : Step 5

In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini.

Step 6 - ⌛ 7 min.

Small green vegetables in Mornay sauce : Step 6

Sauté until the zucchini are cooked but still slightly firm.

Season with salt and pepper, then transfer to a plate.

Step 7 - ⌛ 1 min.

Small green vegetables in Mornay sauce : Step 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.

Step 8 - ⌛ 1 min.

Small green vegetables in Mornay sauce : Step 8

Add the broad beans and artichoke...

Step 9 - ⌛ 3 min.

Small green vegetables in Mornay sauce : Step 9

...then the zucchinis.

Heat the mixture, stirring a little.

Step 10

Add 200 g mornay sauce to the vegetables, the chopped parsley, and mix quickly one last time.

Step 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...

Keeping: Enjoy immediately, but can be stored in the fridge protected by cling film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=6 %	8 g RDI=3 %	11 g RDI=15 %	146 kcal RDI=7 %	611 kJ RDI=7 %
Per person	11 g RDI=18 %	23 g RDI=9 %	34 g RDI=47 %	446 kcal RDI=22 %	1,865 kJ RDI=22 %
Whole recipe	46 g RDI=70 %	92 g RDI=35 %	137 g RDI=188 %	1,782 kcal RDI=89 %	7,462 kJ RDI=89 %