Baked Vegetable Florentine Recipe - Spinach mushrooms and corn niblets sautéed and baked in white sauce with cheese.

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Main Ingredients : Spinach, Butter

Cuisine : Kerala

Course : Main Course_Veg

Baked Vegetable Florentine

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Baked Vegetable Florentine Recipe - How to make Baked Vegetable Florentine

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Prep Time : 41-50 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Spinach blanched, chopped4 bunches

  • Butter 2 tablespoons

  • Shallots peeled, quartered 8

  • Garlic chopped 4 cloves

  • Button mushrooms quartered 1/2

  • Corn niblets boiled 1 cup

  • White sauce 1 cup

  • Fresh cream 4 tablespoons

  • Nutmeg powder a pinch

  • Black peppercorns crushed 15-16

  • Cheese grated 4 tablespoons

  • Salt to taste

Method

Step 1

Preheat oven to 180 °C. Heat butter in a pan. Add halved shallots and sauté till the shallots turn pink in colour. Add chopped garlic and sauté. Add mushrooms, corn niblets and spinach and sauté for a minute.

Step 2

Add white sauce and mix well. Add fresh cream, nutmeg powder and crushed black peppercorns. Put the spinach mixture in an ovenproof dish and layer it with grated cheese. Gratinate in a preheated oven for five minutes.

Step 3

Serve hot with French Bread Crispies.

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