If you would like to have a meatless day, you should try this baked vegetable casserole. With a béchamel sauce and plenty of cheese, it is a highlight. Here is the recipe:
Recipe: Baked Vegetable Casserole
Extra tip:This casserole can be varied again and again. Any vegetable can be used here: kohlrabi, cauliflower, zucchini, peas, tomatoes, etc. You can also try other spices and herbs. For the cheese, you can use Parmesan.
Photo by Sabine, meinhaushalt.at
Read also: Recipe for a pasta bake with mushrooms, tomatoes and ham
Preparation
Steam the vegetables in a large pot with a little water until tender.
In the meantime, prepare the Bechamel sauce.
I make it simply with milk and flour.
Bring the milk to a boil in a small saucepan, remove from the heat and add the flour, whisking well so that no lumps form.
Once the vegetables are tender enough, drain them well in a sieve.
Preheat the oven to 180° C with top and bottom heat.
Grease a large baking dish with a little butter, add the vegetables, and season well with salt and pepper.
Then pour the Bechamel sauce over the vegetables.
Finally, sprinkle the cheese on top.
Bake the casserole at 180°C (356°F) with top and bottom heat for approx. 20 to 30 minutes.
Tips & Notes
You can easily vary this casserole again and again. Any vegetables can be used here: kohlrabi, cauliflower, zucchini, peas, tomatoes, etc. You can also try other spices and herbs. For the cheese, you can use Parmesan.
