Ingredients
½ kg broccoli florets
1 large carrot or 200 g, peeled and sliced
½ kg cauliflower, florets
2 medium baby zucchini or 200 g, sliced
2 medium onions or 300 g, cut into cubes
1 medium potato or 300 g, peeled and sliced
1 tablespoon salt
3 liters water, mixed with the tablespoon of salt
for the béchamel sauce:
4 cups milk or 1 liter
1 sachet MAGGI® Béchamel Mix
¾ cup mozzarella cheese or 75 g, grated
¾ cup cheddar cheese or 75 g, grated and mixed with the mozzarella
Preparation
Bring 3 liters of water to boil in a large pot.
Boil the vegetables in the following order: baby zucchini for 3 minutes, remove and place in a bowl full of icing water to stop the cooking process.
Repeat with the rest of vegetables: carrots, broccoli, cauliflower, onions 4 to 5 minutes; potatoes 6 minutes. When the vegetables cool down, drain and set aside.
In a saucepan, mix milk with MAGGI® Béchamel Mix , bring to boil and cook for 2 minutes.
In an oven tray, spoon over some béchamel sauce, arrange the boiled vegetables; add a pinch of salt and pepper to taste (if desired), spoon over the rest of béchamel and cover with the grated mozzarella and cheddar cheese.
Bake in preheated oven for 15-20 minutes on 180°C.
