May 30th, 2011
Chock full of vitamins in this recipe. So many vegetables you can use, and there are very high chances your kids are going to love it. No fuss, no mess, easy recipe. Few ingredients, lots of vegetables!
Here you go!
For the basic white sauce, (which has been used by me in some of the previous recipes too with pasta, with cauliflower and broccoli, etc etc, the Beshamel sauce used by Turkish friends)
unsalted butter, 2 tbsp
all purpose flour (maida), 2 tbsp
milk, cold 2 cups
carrots, broccoli, cauliflower, french beans, (any combination, chopped into equal bite sized pieces)
peas, american corn (off the cob that is)
(you can optionally throw in some boiled chicken too)
seasoning: salt, white pepper, red chilli flakes
First boil the vegetables and keep separate the stock. Retain the stock, do not discard it.
To make the white sauce, heat the butter, and fry the flour in it, till the color changes, and you get an aroma. (maybe 1 or 2 mins). Do not let it brown. Slowly add the cold milk, and whisk quickly with the other hand. Stir continuously till the sauce thickens. The sauce is ready.
Now if required, thin the sauce with water, stirring constantly. Then when it comes to a boil, add the vegetables and some salt and white pepper powder. (To make it a bit spicy, add red chilli flakes).
Done, go ahead, get a spoon, eat it right out of the pan. Don’t burn your tongue though.