Vegetables in Buttery Cheesy Sauce

You need:

  • Sturdy vegetables like beans and carrots. Cut into 1 cm pieces.
  • Butter
  • Maida
  • Milk
  • Pepper
  • Chilly Flakes
  • Mustard Sauce

First cook the vegetables in butter. Use high heat and an open pan. Season while it’s still cooking. Remove and keep aside when the beans are cooked but still firm. Test by eating a piece or two.

The sauce must be cooked on low heat. Do not ever move to anything more than that.

In the same pan melt about two tablespoons of butter. When it starts frothing add the maida. Keep stirring and stirring and stirring. It should NOT burn. When no lumps remain add the milk. It’s very difficult to say how much milk will be needed. Keep adding about 50 ml at a time. Stir it in. There should be no lumps. When the consistency is smooth and feels like a face cream, add the mustard sauce, pepper and chilly flakes. Add these as per taste. Season with salt. This flavor setting will not change. So just add what you like. Drop in two cheese triangles. Let them melt into the sauce.

Add the vegetables into the sauce and mix well. Pour into a baking dish. Let it cook for 30 mins at 180C.

If you are lucky you may get to wait till it fully cools and then take a nice picture. We did not wait that long.

It’s a kid’s favorite.

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