What’s up guys, long time no see. Sorry for the late BLOG POST. Umm, ah, actually its extremely ‘late POST’ 🙁
Now I’m shaking, drinking all this coffee
These last few weeks have been exhausting
I’m lost in my imagination
(The only thing playing in my mind these days!)
Anyway, how’s you? -Hope you’re doing well. Todayyyy,
I am here to share a new recipe in FaS Blog. Let’s sneak in. Tadaaaaaaa.
Baked Veggie with Cheese
I don’t usually beg for veggies, at least not everytime. It all depends on my mood. But, I was quite pleasantly surprised by how this recipe turned out to be. Afterall, it was all about veggie baked with cheese. If this were how broccoli and other veggies were always served, I would beg for it.
Tender florets, crisped carrots and capsicum and soft potatoes tossed with olive oil and a lipsmacking sauce, roasted at high heat until nicely browned around the edges and stems (with some crispy bits), and then sprinkled generously with freshly grated cheese cubes—yes, this is veggies that anyone could love!
You can even skip the herbs and parsely if you want. The veggies are great roasted on its own with some olive oil and salt. But don’t skip the black pepper. Broccoli loves pepper! Yes?
Check out the ingredients parts which is so easy to gather. Throw all the veggies available in your kitchen pantry and that’s it.
10- 15 broccoli florrets,
8- 10 cauliflower florrets
½ cup sweet corns
1 boiled and peeled potato
¼ cup french beans
2 cups full fat milk
3 tablespoons butter
1½ tablespoons all-purpose flour
1 tablespoon olive oil
¼ teaspoon black pepper
¾ cup shredded cheese (3 cubes)
⅔ cup soft bread crumbs
salt, to taste
2 tablespoons snipped fresh parsley or snipped fresh basil (Optional)