STEP 1.In a saucepan add 2 tbsp cornflour and 1 cup milk. Mix together to avoid forming lumps. Add 2 tbsp cream cheese, salt to taste, ½ tsp black pepper powder and ½ tsp dry herbs. Whisk well to combine all the ingredients.
STEP 2.Turn on the heat, keep it on low to medium and stir continuously as sauce thickens. Ensure that no lumps are formed. Turn off the heat and keep aside.
STEP 3.In a pressure cooker place ¼ cup chopped green beans, ¼ cup diced carrots and ½ cup cauliflower florets cut small, and 2 tbsp water. Pressure cook for 1 whistle and turn off the heat. Release the pressure immediately by holding the cooker under running water.
STEP 4.To assemble the au gratin, add the steamed vegetables to the pan with the bechamel sauce and gently mix together till well coated.
STEP 5.Transfer this vegetables and sauce mixture to a shallow baking dish. Top it with ¼ cup grated cheese.
STEP 6.Place the baking dish on the top rack of a preheated oven at 200 degrees celsius, with the grill mode on. Once the top of the grated cheese or bread crumbs if browned and crisp, the au gratin is ready.
STEP 7.Remove from the bake once a crisp crust is formed on the top. Serve with french bread.
Special Comments
STEP 1.Dry herbs like oregano or rosemary or any of choice can be used.
STEP 2.The grated cheese can be replaced by bread crumbs to gratinate the dish.
Nutrition value
259
calories per serving
16 g Fat10 g Protein17 g Carbs3 g FiberOther
Current Totals
16 g Fat
10 g Protein
17 g Carbs
3 g Fiber
MacroNutrients
Carbs
17 g
Protein
10 g
Fiber
3 g
Fats
Fat
16 g
Vitamins & Minerals
Calcium
284 mg
Iron
1 mg
Vitamin A
565 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
58 mcg
Vitamin B12
0 mcg
Vitamin C
24 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
35 mg
Manganese
0 mg
Phosphorus
211 mg
Selenium
8 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment