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Corn Pepper Au Gratin

Corn and coloured peppers topped with cheese and baked. This is a Sanjeev Kapoor exclusive recipe.

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Corn Pepper Au Gratin

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Main Ingredients Tinned Corn Kernels, Milk
Cuisine French
Course Main Course Vegetarian
Prep Time 6-10 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Corn Pepper Au Gratin

  • 5-7 tablespoons Tinned Corn Kernels
  • 1 cup Milk
  • 1 small Red bell pepper cut into ½ cm pieces
  • 1 small Yellow bell pepper cut into ½ cm pieces
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Method

  1. Preheat the oven to 240°C.
  2. Heat milk in a deep non-stick pan, add peppercorns and bay leaf.
  3. Insert cloves into onion layer to make a clout and add to the pan. Let the milk simmer.
  4. To make white sauce, heat butter in a non-stick pan. Add refined flour, mix well and sauté taking care that the flour does not brown.
  5. Strain milk and add to the pan and keep whisking to avoid lumps. Cook till the sauce thickens, whisking continuously.
  6. Add crushed peppercorns, salt and one-fourth cup of cheese and mix well. Bring to a boil, remove from heat and set aside.
  7. Heat oil in another non-stick pan, add garlic and sauté till fragrant.
  8. Add capsicum, red pepper, yellow pepper and corn kernels and mix. Add salt and crushed peppercorns and mix. Sauté for a minute.
  9. Spread the sautéed vegetables in a glass baking dish. Pour the white sauce on top and top with the remaining cheese.
  10. Place the dish in the preheated oven and bake for three to four minutes or till the cheese melts and the surface turns golden.
  11. Serve hot.

Nutrition Info

Calories 708
Carbohydrates 43.7
Protein 23.9
Fat 48.8
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