Vegetable Cheesy Bake | Sanjeev Kapoor Khazana
A scrumptious cheesy dish perfect for a filling dinner.
VEGETABLE CHEESY BAKE
Ingredients
12-15 French beans, finely chopped
2 medium carrots, finely chopped
2 large potatoes cut into batons
green peas
8-10 fresh button mushrooms, chopped
3 teaspoons butter
1 large onion,
Salt to taste
Black pepper powder to taste
2 cups White Sauce
½ cup grated cheddar cheese
Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Heat 1 tbsp oil in a non-stick pan, add chopped garlic 1 tbsp, saute and add the 2 medium onion chopped and sauté on medium heat till translucent.
3. Add 1 medium potato, chopped. soaked, 1 carrot chopped. mix well.
4. Add 1 tbsp broccoli florets, green peas, French beans chopped the tomatoes and sauté for one minute. Add the French beans, carrots, potatoes, capsicums and mushrooms chopped and sauté for three to four minutes.
5. Add the salt, white pepper powder and mix well. Add 3 sprig of thyme. mix well.
6. Beat and add ½ cup cheese sauce. mix well. Add 2 tbsps corn kernels. mix well.
7. Add 1 cup cheese grated. Switch off heat.
8. Transfer the mixture into an oven-proof dish and sad breadcrumbs ½ cup, sprinkle ½ cup processed cheese on top. grate and add ¼ cup cheddar cheese.
9. Bake in the preheated oven for 10-12 minutes or till the cheese turns golden brown.
10. Serve hot with bread.
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HOW TO MAKE A CREAMY VEGETABLE BAKE -theitaliancookingclass.com
EBOOK:
SEE RECIPE BELOW
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This is another simple and easy to make creamy vegetable bake. Filled with corn, zucchini, potatoes and beans with kale makes it super healthy too! You will be amazed how to make a creamy vegetable bake as it is easy to prepare and once assembled just cooks on its own in the oven. You will make this creamy vegetable bake over and over. from theitaliancookingclass.com
CREAMY VEGETABLE BAKE
INGREDIENTS:
1 x medium to large onion
1 x half bunch kale
4 x medium to large potatoes
3 x large button mushrooms
2 x corn cobs
1 x large zucchini
10 x cherry tomatoes
1 x cup cut green beans
300ml x fresh cream
salt to taste
a little olive oil
PREPARE (CUT) THE INGREDIENTS:
slice the onion
wash and clean the kale then chop kale stems off
then chop kale into smaller pieces
peel slice potatoes into four to five slices
slice mushrooms into thin slices
clean corn and cut off kernels
cut ends off cleaned zucchini, slice the zucchini in half (down the middle)
then cut each half into halves again and cut into small 1cm triangles
clean tomatoes and cut into quarters
cut ends of green beans and cut into diagonals three to four pieces each
METHOD:
-preheat oven to 200 degrees
-add cut potatoes to salted water and cook for 4 - 5 minutes, drain then set aside
-heat oil in pan and when hot add onions, cook till just turning golden
-add mushrooms, combine and cook for a further two minutes
-add kale, add salt to taste, and combine, cooking kale down till at least 1/3 of size
-when ready add the kale, onion and mushroom mix to the bottom of a baking dish
-add one layer of potato on top just to cover the kale mix
-next add a combination of the rest of the ingredients (only half of the amount)
-sprinkle with a little salt
-add the next layer of potato
-add the rest of the veg ingredients evenly and sprinkle with salt
-in a clean dry non stick pan add tomatoes (without any oil)
-stir and cook till most of the moisture has gone and tomatoes have cooked
-add cream, let boil for two minutes
-remove cream mixture from heat and pour slowly into baking dish
-spread out tomatoes evenly over bake
-place in oven and cook for 35 - 40 minutes till vegetables are cooked and top is done
CREAMY VEGETABLE CASSEROLE | Healthy Vegan Comfort Food
As Fall arrives and the weather starts to cool we all tend to turn to rich, warm, comfort foods to ease into the seasonal transition. This plant-based Creamy Vegetable Casserole is the perfect recipe to enjoy a heaping helping of a host of healthy vegetables all cooked to perfection in a deliciously creamy cheese sauce. As with all our recipes this casserole is vegan, gluten-free, refined sugar-free, refined oil-free, and utterly scrumptious.
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KEY MOMENTS
00:00 Introduction
00:26 Cook Onions, Celery, & Mushrooms
01:21 Add Garlic
02:14 Cook Remaining Vegetables
04:56 Add Sauce to Casserole Dish
06:21 Prepare Creamy Sauce
07:34 Add to Casserole & Bake
08:58 Final Reveal & Taste Test
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CREAMY VEGETABLE BAKE RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a creamy vegetable bake.
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Ingredients
5 Potato's
1 Medium sweet potato
1-2 Zucchini's
2 Medium carrots
1 Tablespoon of butter
Plain flour
Milk
1/2 -1 Cup of cheese Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Potatoes Au Gratin (creamy French Potato Bake)
The better version of Scalloped Potatoes, courtesy of Julia Child!
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Gemüse wird schmackhafter als Fleisch, die Familie wird glücklich sein Tolles leckeres Abendessen
Ein einfaches Auflaufrezept! Brokkoli mit Gemüse im Ofen zu garen ist schnell und einfach! Leckeres Abendessen für die ganze Familie! Gebackenes Gemüse So einfach und so lecker! Diätgericht aus Brokkoli-Eiern, Pfeffer und Käse. Jetzt koche ich Brokkoli so! Ofengemüse – gesunde Rezepte! Ofengebackenes Gemüse ist ein diätetisches Gericht. Dieses Gemüsegericht wird ausnahmslos jedem gefallen! Ein schnelles und einfaches Rezept! Gemüse wird schmackhafter als Fleisch, die Familie wird glücklich sein. Abendessen!
Zutaten:
Brokkoli (1 Kilogramm)
1 Teelöffel Salz (8 Gramm)
1 Esslöffel Milch
1 roter Pfeffer
1 grüne Paprika
1 Zwiebel
3 Esslöffel Olivenöl (15 ml)
für die Soße
3 Eier
2 Tassen Milch (400 ml)
5 Esslöffel Olivenöl (30 ml)
4 Esslöffel Mehrzweckweizenmehl (135 Gramm)
1 Teelöffel Salz (8 Gramm)
1 Päckchen Backpulver (10 Gramm)
Dill
Für die oben genannten,
Cheddar-Käse (100 Gramm)
Lassen Sie uns 25 Minuten bei 200 ° C backen.
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