Cheese-covered vegetables is a delicious dish that combines the freshness of vegetables with the creamy flavor of cheddar cheese. This recipe has its roots in the home cooking of several countries, especially in the United States, where it is commonly found at family dinners or gatherings. In Latin America, although the preparation may vary, similar dishes are known as "verduras gratinadas" in Mexico, "vegetales gratinados" in Argentina, and "vegetales con salsa de queso" in Chile. This type of dish has become popular for its simplicity and because it allows for the use of various vegetables, resulting in a nutritious and tasty side dish.
The use of cheese as a topping adds a melting texture that contrasts very well with the firmness of the vegetables cooked al dente. Furthermore, when baked, a golden and appetizing layer forms that appeals to both children and adults. This dish is excellent for introducing more vegetables into the daily diet, benefiting from an easy and quick preparation.
How to prepare Cheese-covered Vegetables
Preheat the oven to 400°F.
In a large saucepan, bring 2 quarts of water to a boil.
Add the broccoli and cauliflower.
Cook for 3 minutes.
Add the carrot and cook for 2 minutes.
Drain the vegetables in a colander.
Place the mixture in a 2-quart baking dish.
Add the peas.
Set aside.
To prepare the sauce, in a small saucepan, heat the oil over medium heat.
Add the flour.
Cook, stirring constantly, for 1 minute.
Gradually add the milk and broth while whisking.
Bring to a boil and cook, whisking frequently, for 3 minutes.
Remove from heat.
Add ½ cup of cheddar cheese and the pepper.
Pour the sauce over the vegetables.
Stir until they are coated.
Sprinkle the remaining cheddar cheese on top.
Bake until the cheese is bubbly, approximately 5 minutes.
Serve immediately.
Ingredients:
Broccoli Florets, Cauliflower Florets, Carrot, Frozen Green Peas, Vegetable Oil, All-Purpose Flour, Skim Milk, Low-Sodium Chicken Broth, Low-Fat Cheddar Cheese, Freshly Ground Black Pepper.
