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).
9,083 5/5 based on 1 reviews
Grade this recipe:

Last modified on: June 13th 2024

Keywords for this recipe:
For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
46 min.11 min.57 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,807 Kcal or 7,566 Kj114 gr212 gr292 gr
90 %44 %20 %44 %
Per 100 g
Energetic valueProteins CarbohydratesFats
176 Kcal or 737 Kj11 gr21 gr28 gr
9 %4 %2 %4 %
Per person
Energetic valueProteins CarbohydratesFats
452 Kcal or 1,892 Kj29 gr53 gr73 gr
23 %11 %5 %11 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 4 people : 3.49 €
  • Per person : 0.87 €

Change currency:

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)
Broad beansBroad beans: You can check-out other recipes which use it, like for example: Rabbit with mustard, Country-style spring pasta, Baby broad beans and peas with rice and mascarpone , Vegetable pie, Summer Salmon Blanquette, ... All
CourgetteCourgette: You can get more informations, or check-out other recipes which use it, for example: Red rice pannequets, Creamy risotto with vegetables , Small ratatouille with , Quick stuffed courgettes, Tagliatelle and courgette spaghetti, carbonara style, ... All
Mornay SauceMornay Sauce: You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, Spinach Mornay, ... All
Artichoke heartArtichoke heart: You can check-out other recipes which use it, like for example: Avocado, artichoke and chicken salad, Mixed salad with curry mayo, Artichoke hearts forestier , ... All
Other recipes you may also like
Potimarron (chestnut pumpkin) "au gratin"
Potimarron (chestnut pumpkin) "au gratin"
We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
258K 24 1 hour 35 min. February 21th 2011
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
296K 24 32 min. February 21th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
291K5 33 min. November 11th 2012
Express chilli con carne
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do.
385K3.8 33 min. February 21th 2011
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
373K4 1 hour 18 min. August 21th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page