Saffron And Spinach Casserole

Ingredients list for Saffron And Spinach Casserole

• 250 grams Macaroni boiled
• a pinch Saffron (kesar)
• 1/2 bunch Spinach blanched and pureed
• 3 tablespoons Butter
• 1 tablespoon Refined flour (maida)
• 1 1/2 cups Milk
• a pinch Nutmeg grated
• 1 cup Cheese
• to taste Salt
• to taste Black peppercorns freshly ground
• 15 cloves Garlic finely chopped
• 1 large Onion finely chopped
• 12-15 French beans blanched and cut into diamonds
• 1 medium Zucchini blanched and cut into diamonds
• 2 medium Carrots blanched and cut into diamonds
• 1/2 medium floret Broccoli blanched

Method

1. Heat one tablespoon of butter and lightly sauté maida. Gradually add one cup of milk and stir continuously so that no lumps remain. Add nutmeg, one fourth of the cheese, salt and some freshly crushed black peppercorns.
2. This is mornay sauce. Heat one tablespoon of butter in a pan. Add chopped garlic, sauté till golden brown. Add chopped onions and sauté again till golden brown. Add French beans, broccoli, zucchini and salt and sauté well. Add some mornay sauce, quarter cup of milk and mix well. Add spinach puree and some freshly crushed black peppercorns, grated nutmeg and mix well.
3. In an oven proof dish, pour the green vegetable mixture. In another pan, heat one tablespoon of butter and sauté carrots. Add boiled pasta, some mornay sauce, remaining milk and mix well. Add salt and saffron. Cook for sometime and add some freshly crushed black peppercorns.
4. Preheat oven to 180° C. Spread grated cheese on the green vegetable mixture and then pour the carrots-pasta mixture over it. Again spread a layer of grated cheese and bake for ten to fifteen minutes in the preheated oven till the cheese melts and turns golden.

Nutrition Info