This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
29 K 5/5 (1 reviews)
60 min.
Easy
3.50 €
4 people
10 IngredientsLast modified on: June 13th 2024
4 artichokes heart
400 g broad beans
300 g 
1 
4 tablespoons 
200 g 
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
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.
Cut 4 artichokes heart into small pieces.
You can use small purple artichokes (as in the photo), or classic artichokes.
Set aside.
You can use small purple artichokes (as in the photo), or classic artichokes.
Set aside.
Stage 2 - ⌛ 30 min.
Stage 3 - ⌛ 5 min.
Stage 5 - ⌛ 4 min.
In a large saucepan over high heat, pour in 4 tablespoons olive oil and when hot, pour in the zucchini.
Stage 6 - ⌛ 7 min.
Sauté until zucchini is cooked but still barely firm.
Season with salt and pepper and transfer to a plate.
Season with salt and pepper and transfer to a plate.
Stage 7 - ⌛ 1 min.
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.
Season with salt and pepper, and cook for 1 minute without browning.
Stage 8 - ⌛ 1 min.
Add the broad beans and artichoke...
Stage 9 - ⌛ 3 min.
...then the zucchinis.
Heat the mixture, stirring a little.
Heat the mixture, stirring a little.
Stage 10
Add 200 g mornay sauce to the vegetables, the chopped parsley, and mix quickly one last time.
Stage 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...
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 recipe | 110 RDI=40 % | 210 RDI=20 % | 290 RDI=40 % | 1,810 RDI=90 % | 7,560 RDI: 90 % |
| Per 100 g | 10 RDI=4 % | 20 RDI=2 % | 30 RDI=4 % | 180 RDI=9 % | 740 RDI: 9 % |
| Per person | 30 RDI=10 % | 50 RDI=5 % | 70 RDI=10 % | 450 RDI=20 % | 1,890 RDI: 20 % |
How much will it cost?
- For 4 people : 3.50 €
- Per person : 0.90 €
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 beans
Like these other recipes: Country-style spring pasta, How to prepare broad beans, Summer Salmon Blanquette, Broad bean salad with Parmesan, Vegetable pie, ... See them all 8
Courgette
Like these other recipes: Red rice pannequets, Pollack fillet baked with rice and vegetables., Fish fillet in express cooking envelope, Zucchini ripiene, Langoustine gratin, ... See them all 49
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Chard gratin à la Mornay, Manou's zucchinis garnished, Eggs Florentine, Mornay onion tart, Spinach Mornay, ... See them all 5
Artichoke heart
Like these other recipes: Artichoke hearts forestier , Mixed salad with curry mayo, Avocado, artichoke and chicken salad, ... See them all 3
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025355 K5 1 hour 15 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011327 K3.8 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017484 K4.2 2 hours 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017957 K 54 20 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011554 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.