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 mornay sauce
• 8 parsley (optional)
• 9 salt
• 10 pepper
• Total weight: 1,030 grams

Times:

Preparation	Cooking	Start to finish
50 min.	15 min.	60 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	Add 200 g mornay sauce to the vegetables, the 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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