Sautéed vegetables with white sauce


How to cook vegetables in a saucepan, with turnips and fennel among the ingredients, flavored with comino and seasoned with a mixture based on butter, flour, milk, broth and cream.

Ingredients for 4 people

- 1 kg of fresh vegetables

- 1/2 cup of milk

- 6 tablespoons of butter

- 1 tablespoon of flour

- 3 tablespoons of broth -also nut-

- 3 tablespoons of cream

- a pinch of comino in powder

- 3 tablespoons of finely chopped parsley

How to prepare vegetables in a saucepan with white sauce

Wash the vegetables, dry them, cut them and put them in a pan with three tablespoons of butter.

Brown them over medium heat for five minutes, then cover them flush with water, add the salt and the comino powder.

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Cook for about half an hour, until the liquid has completely evaporated, then remove the pan from the heat and keep warm.

To prepare the white sauce, melt the remaining butter in a pan, add the flour, milk and broth and bring to the boil, stirring constantly, then add the cream.

Stir the sauce, lower the heat to the minimum and cook it for about 15/20 minutes, without boiling it.

Place the vegetables in a tray, pour the sauce over them, level the surface and sprinkle it with the chopped parsley.


Tags: Side Dishes