DELUXE VEGETABLES

Broccoli flowerettes 250gms

French beans 150gms

Carrots 250gms

Fresh mushrooms (quartered) 200gms

Baby corn (fresh) 200gms

Chopped onions 20gms

Chopped garlic 10gms

Salted butter 30gms

Celery (chopped) 20gms

Canned pineapple 2slices

Salt and pepper to taste

Fresh peas 200gms

Cooked tomato concasse 100gms

Tobasco 10drops

White sauce 500ml

Processed cheese 200gms

Fresh cream 50ml

Parsley (chopped) and a few sprigs red and yellow bell pepper 20gms

String beans, shell peas, peel carrots. Cut beans and carrots into neat lorenge (diamond shape). Diagonally slice baby corns. Dice pineapple. Boil separately broccoli, peas, beans, carrots, baby corns and mushrooms, applying the principles of cooking of vegetables. Keep aside.

Melt butter in a thick bottom pan, lightly sauté onion, garlic and celery, add in boiled vegetables. Stir for half a minute; now add concasse, white sauce, half of grated cheese, tobasco and pineapple. Finish off by adding cream and seasoning. Transfer the mixture in a baking dish, sprinkle remaining grated cheese on top. Bake in a pre-heated moderate oven until the cheese melts and browns on top. Serve, garnish with chopped parsley and diced bell pepper which has been lightly tossed in butter.

FOR WHITE SAUCE –

Yellow butter 20gms

Flour 20gms

Milk 300ml

Salt to taste

Bay leaf ½ nos

Onion ( studded with cloves) 1nos

Bring milk to a boil. Add bay leaf and onion. Keep aside. Melt butter in a thick bottom saucepan. Add flour and cook the mixture over slow fire till sandy in texture. Remove and cool. Remove onion and bay leaf from the milk and add the hot milk into the prepared roux, stirring throughout to prevent the formation of lumps. Bring to boil, reduce heat and cook for 8-10 minutes or until the mixture coats the back of the wooden spoon. Season and strain the sauce. Cover with melted butter and use as required.