How to make Saffron And Spinach Casserole -
Saffron and spinach cooked together in a casserole
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Macaroni (मैकारोनी), Saffron (kesar) (केसर)
Cuisine : American
Course : Main Course Vegetarian
For more recipes related to Saffron And Spinach Casserole checkout Macaroni Cup. You can also find more Main Course Vegetarian recipes like Mushroom Mania Sai Bhaji Bollari Barthad Khasta Aloo
Saffron And Spinach Casserole Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Saffron And Spinach Casserole Recipe
Macaroni boiled 250 grams
Saffron (kesar) a pinch
Spinach blanched and pureed 1/2 bunch
Butter 3 tablespoons
Refined flour (maida) 1 tablespoon
Milk 1 1/2 cups
Nutmeg grated a pinch
Cheese 1 cup
Salt to taste
Black peppercorns freshly ground to taste
Garlic finely chopped 15 cloves
Onion finely chopped 1 large
French beans blanched and cut into diamonds 12-15
Zucchini blanched and cut into diamonds 1 medium
Carrots blanched and cut into diamonds 2 medium
Broccoli blanched 1/2 medium floret
Method
Step 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.
Step 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.
Step 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.
Step 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
Calories : 2150 Kcal
Carbohydrates : 278.1 gm
Protein : 80.3 gm
Fat : 79.3 gm
Other : 32.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
