Recipe of Speedy Tri coloured vegetable au gratin Cooking Basics for Beginners

Tri-color Roots Au Gratin Little towers of power with bold flavors of butter, garlic and thyme make these roots au gratin stand out and take center stage on your plate. Made with three special roots vegetables — turnips, beets and sweet potatoes. Sprinkle bottom of dish with salt and pepper. In the same large bowl, toss vegetables with remaining salt, olive oil, garlic, rosemary, and black pepper.

Tri coloured vegetable au gratin is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Tri coloured vegetable au gratin is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook tri coloured vegetable au gratin using 20 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Tri coloured vegetable au gratin:

1. Make ready 2 cup cut veggies(french beans, cauliflower, capsicums, carrots)
2. Prepare 1 medium sized onion cut into long slices
3. Take 2 tbsp oil (for tempering)
4. Take 2 tbsp butter (for tempering)
5. Take 1/2 tsp cumin seeds
6. Take 6 garlic cloves chopped finely
7. Get 1 bay leaf
8. Get 2 cinnamon sticks (medium sized)
9. Make ready 1 tsp mixed herbs
10. Take 1-2 green chillies finely chopped
11. Make ready to taste Salt
12. Get 4-5 cubes grated processed cheese
13. Make ready For white sauce:
14. Get 3 tbsp butter
15. Make ready 3 tbsp whole wheat flour
16. Take 2 cups whole milk
17. Make ready to taste Salt
18. Prepare 1 tsp black pepper powder
19. Prepare 1/4 cup freshly blanched spinach puree
20. Make ready 1/4 cup freshly blanched tomato puree

Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Alternatively, line a sheet pan with parchment and omit the garlic. Place the potatoes in a large bowl. The recipe as written is delicious.

Steps to make Tri coloured vegetable au gratin:

1. In a pan take oil - butter together and heat them.
2. Add bay leaf, cinnamon sticks, cumin seeds for tempering.
3. Now add onion and garlic and saute for some time.
4. Now add all the vegetables, mixed herbs and cook for 5-7 minutes.
5. Now add the cooked vegetables at the bottom of the baking tray.
6. In another pan heat butter and roast whole wheat flour properly.
7. Now add milk by continuously mixing with a whisk.
8. Add salt and pepper powder and cook for some time till it becomes a bit thick.
9. Now switch off the gas and let the white sauce cool.
10. Divide the white sauce into three parts- leave one part as it is, add spinach puree to 2nd part and tomato puree to the 3rd part.
11. Now sprinkle some mixed herbs on the vegetables.
12. Cover the vegetables with the three coloured white sauce.
13. Now top the white sauce layer with grated cheese and 3-4 tbsp butter.
14. In a pre-heated oven bake the dish at 200 °C for 20-25 minutes.
15. Bake the dish till golden brown colour crust is formed and the cheese melts completely.
16. A very healthy, one pot meal and colourful vegetable au gratinis ready to be serve!!!

Place the potatoes in a large bowl. The recipe as written is delicious. I did sub swiss for Gruyere because my local cheese counter was out and I couldn't find it elsewhere. The sauce is fully healthy since it is made from wheat flour. Also have added natural colours by using blanched spinach puree and tomato puree.

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