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    You are in: Home / Recipes / Vegetable With Bechamel Sauce Recipe
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    Vegetable With Bechamel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    5 mins

    40 mins

    Ilysse's Note:

    The original recipe calls for the endive so that is what I posted but I have used broccoli, escarole, radicchio, broccoli rabe and fennel with wonderful results. I have found that some veggies like the broccoli and fennel benifit from being blanched for a few minutes b4 using in this dish. Most softer veggies and greens do not need this pre-treatment. Use your best judgment.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 365°F.
    2. 2
      Clean and trim vegetables and cut into bite size pieces.
    3. 3
      Butter the bottom and sides of a baking dish
    4. 4
      Layer the vegetable in the dish with half the cheese.
    5. 5
      Pour the bechamel over the vegetable to cover.
    6. 6
      Top with remaining cheese and season to taste.
    7. 7
      Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.

    Ratings & Reviews:

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    Nutritional Facts for Vegetable With Bechamel Sauce

    Serving Size: 1 (532 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.9
     
    Calories from Fat 93
    48%
    Total Fat 10.3 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 26.2 mg
    8%
    Sodium 344.8 mg
    14%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 15.9 g
    63%
    Sugars 1.4 g
    5%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    bechamel sauce

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