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Ingredients 13 items

  • 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 Idea of the Day Béchamel Mix
  • ¾ cup mozzarella cheese or 75 g, grated
  • ¾ cup cheddar cheese or 75 g, grated and mixed with the mozzarella

How to prepare

  1. Bring 3 liters of water to boil in a large pot.
  2. 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.
  3. 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.
  4. In a saucepan, mix milk with MAGGI Secrets Béchamel Mix, bring to a boil and cook for 2 minutes
  5. 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.
  6. Bake in preheated oven for 15-20 minutes on 180°C.

Nutritional informations

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