Small green vegetables in Mornay sauce


Small green vegetables in Mornay sauce
For this very green and vegetal recipe, vegetables are cooked separately, and bound with a Mornay sauce (Béchamel with cheese).
17 K 5/5 (1 reviews)
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Last modified on: June 13th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 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


Stage 1 - 3 min.
Small green vegetables in Mornay sauce
Cut 4 artichokes heart into small pieces.
You can use small purple artichokes (as in the photo), or classic artichokes.

Set aside.

Stage 2 - 30 min.
Small green vegetables in Mornay sauce
Prepare and cook 400 g broad beans.

Reserve.

Stage 3 - 5 min.
Small green vegetables in Mornay sauce
Prepare and slice 300 g courgette (choose small zucchinis if possible).

Set aside.

Stage 4 - 3 min.
Small green vegetables in Mornay sauce

Stage 5 - 4 min.
Small green vegetables in Mornay sauce
In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini.

Stage 6 - 7 min.
Small green vegetables in Mornay sauce
Sauté until zucchini is cooked but still barely firm.

Season with salt and pepper and transfer to a plate.

Stage 7 - 1 min.
Small green vegetables in Mornay sauce
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.

Stage 8 - 1 min.
Small green vegetables in Mornay sauce
Add the broad beans and artichoke...

Stage 9 - 3 min.
Small green vegetables in Mornay sauce
...then the zucchinis.

Heat the mixture, stirring a little.

Stage 10
Small green vegetables in Mornay sauce
Add 200 g mornay sauce to the vegetables, the chopped parsley, and mix quickly one last time.

Stage 11
Small green vegetables in Mornay sauce
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: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe110 RDI=40 %210 RDI=20 %290 RDI=40 %1,810 RDI=90 %7,560 RDI: 90 %
Per 100 g10 RDI=4 %20 RDI=2 %30 RDI=4 %180 RDI=9 %740 RDI: 9 %
Per person30 RDI=10 %50 RDI=5 %70 RDI=10 %450 RDI=20 %1,890 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, egg
How much will it cost?
  • For 4 people : 3.50 €
  • Per person : 0.90 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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