Creamy Baked Veggies with Parmesan Cheese • Veg Au Gratin • Must Try Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a pressure cooker, add 1 finely chopped carrot, 12 chopped green beans, 1 cup frozen peas, a fistful of sweet corn, and 1 small potato.

Cook the vegetables for about 2 whistles in the pressure cooker.

In the meantime, take a pan and add 2 tbsp of butter, melting it over medium heat.

Once the butter is melted, add 3 heaping tablespoons of all-purpose flour (MAA) and mix well until dissolved in the butter.

After about a minute, add 0.5 liters of milk and blend well, stirring to achieve a smooth consistency over low flame.

Continue whisking until the sauce begins to thicken.

Season the sauce with salt, black pepper, 0.5 tsp of green chilies, 0.5 tsp of chili flakes, and 0.5 tsp of mixed herbs.

Add 1 processed cheese to the sauce and mix well until combined.

Add the boiled vegetables to the sauce and mix thoroughly.

Transfer the sauce and vegetable mixture into a baking dish and spread some minced garlic on top.

Generously add Parmesan cheese (or any cheese of your choice) on top of the mixture.

Bake in a microwave on convection mode at 180°C for 10 to 15 minutes until the cheese is fully melted and a beautiful golden crust forms.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens