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).
28 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: Salade Niçoise, Broad bean salad with Parmesan, Baby broad beans and peas with rice and mascarpone , Rabbit with mustard, Vegetable pie, ... See them all 8
Courgette
Like these other recipes: Greek-style stuffed courgettes, Pollack fillet baked with rice and vegetables., Crunchy courgette and mushroom salad, How to prepare courgettes, Courgettes (zuchinis) , ... See them all 49
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Eggs Florentine, Manou's zucchinis garnished, Mornay onion tart, Spinach Mornay, ... See them all 4
Artichoke heart
Like these other recipes: Mixed salad with curry mayo, Artichoke hearts forestier , Avocado, artichoke and chicken salad, ... See them all 3
Other recipes you may also like
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look. May 10th 202368 K3.9 55 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018278 K 24.7 5 hours 30 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011326 K3.8 25 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018439 K 24.3 45 min.
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. February 21th 2011322 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.