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Vegetables with bechamel sauce

Main dishes
40 minutes
4 portions


  • Vegetables for frying Hortex 1 package
  • Olive oil 1 tablespoon
  • Milk 500 ml
  • Yellow cheese 100 g
  • Butter 40 g
  • Flour 40 g
  • Nutmeg 2 pinches
  • Salt ½ teaspoon
  • Pepper 2 pinches


Step 1

Heat the olive oil in a large pan, add the frozen vegetables, season with salt and pepper, and sauté for 3 minutes. 

Step 2

Transfer to a baking dish. 

Step 3

Melt the butter in a saucepan, add the flour and cook for a while, stirring constantly. When the flour is lightly browned, add half of the milk, stirring vigorously. 


Step 4

When the sauce starts to thicken, add the rest of the milk, stirring constantly. Cook on low heat. Add grated yellow cheese, nutmeg, salt and pepper. Pour the sauce over the vegetables and bake in the oven preheated to 180ºC for about 20-30 minutes, until the béchamel sauce is golden brown. 

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