Vegetable Bechamel Sauce Casserole (FRANCE)


  • 1,1 lbs lamb cubed
  • 2 eggplants
  • 1 potato
  • 1 zucchini
  • 1 large onion
  • 1 carrot
  • 1 cup boiled peas
  • 4-5 tablespoons of olive oil
  • 0,66 lbs. cheddar cheese
For the bechamel sauce:
  • 2 spoonful butter
  • 2 tablespoons of flour
  • 2.5 cups cold milk
  • Salt
  • Black pepper

First of all, we cook the meat until it releases its own juice. We pour olive oil and saute it with the onions that we cut into cubes. Cut the vegetables into cubes and put them in a glass baking dish.
Add 4 tablespoons of olive oil and mix. We bake in the oven at 392 degrees. Meanwhile, we prepare the bechamel sauce.
Add the meat and peas to the lightly fried vegetables from the oven and pour the bechamel sauce on them. We add the cheese that we grated last and let them melt.

ENJOY YOUR MEAL

 

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