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July 11, 2012

Mixed Vegetable Mornay

This Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly - and NO leftovers ever !

Mixed Vegetable Mornay is one of the very best sides I serve regularly - ever had Haddock Mornay or Lobster Mornay ? If not, you are totally missing out !

Same amazing taste and saucy {double the Mornay sauce if you like it even saucier}. We had this last night as a side dish with some meatballs and Basmati rice for dinner.

This is another recipe, slightly adapted by me, from one of my favorite cookbook authors, Annette Human. We have this several times a month and never tire of the taste.

Even kids, with fussy tastes concerning vegetables, should like this { .. I did say should..}. My kids loved it from the very first time I made the recipe and we never have any leftovers. I can honestly say that is not the case with most of the vegetable side dishes I serve them.

This Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly - and NO leftovers ever !

What I like most of this dish, is that you can cook the vegetables ahead of time, the day before a big dinner perhaps, and keep the cooked vegetables in a sealed container. No need to refrigerate, unless the weather is very hot, then I prefer to keep cooked food in the refrigerator until needed.

Mixed Vegetable Mornay

Source: Spyskaarte vir Elke Seisoen 

8 Servings

INGREDIENTS:

750g Mixed Vegetables, cooked (I used a frozen mix - corn, peas, carrots and beans)

4 TB Butter, unsalted
1/3 cup Flour
1 cup Milk
1 cup Chicken Stock
1/2 t Mustard Powder
1/4 t Salt
1/2 t Black Pepper
1/4 t Ground Nutmeg
1 1/4 cup Cheddar Cheese, grated, divided
1/2 cup Fresh Breadcrumbs

DIRECTIONS:

1.) Pre-heat oven to 200 deg C (400 deg F) - spray a large oven dish with cooking oil.
2.) Drain the cooked Vegetables and place in the prepared oven dish.
3.) Melt the Butter over medium heat in a saucepan - add the Flour and stir to form a paste - slowly add the Milk, stirring all the time (scrape the side and bottom of the pot) until smooth - add the Chicken stock, Mustard, Salt, Black Pepper and Nutmeg - keep stirring to prevent lumps forming.
4.) Reduce heat to low and cook until sauce has thickened 2-3 minutes - Remove from heat and add 3/4 cup Cheddar, stir until all the cheese has melted.
5.) Pour the Mornay sauce over the Vegetables in the oven dish.
6.) Combine the remaining Cheddar and Breadcrumbs - sprinkle over the sauce - bake 20 minutes until the Cheese has melted and the top is golden.

Serve as a side dish to any meal.

This Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly - and NO leftovers ever !


This Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly - and NO leftovers ever !

7 comments:

  1. Hello! I just found you on the wednesday linkup. i like to feed my family, but not everyday too! Love this recipe, the only change I would make is using veggie broth instead of chicken. I am following you now and hope you will check my blog out too! I am # 12 on the list.

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  2. Interesting way to do the veggies. Thanks for sharing at the All Star Block Party.

    Holly

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  3. What a great and different way to prepare veggies! Thank for sharing at All my Bloggy Friends! Have a great weekend :)

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  4. Linda, your Mixed Vegs Mornay is awesome, we will just love it! Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Mornay sauce makes everything delicious! We use it on all kinds of stuff. Thanks so much for sharing on Tout It Tuesday! Hope to see you tomorrow.

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  6. Lol! I had to look up Mornay sauce. I make something similar but I didn't know what it was called. I learn so much for all my bloggy friends. This sounds so good. Another super recipe from you:) Thank you for sharing at Freedom Fridays!

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  7. I have never tried a Mornay sauce, now I gotta make this dish this week! Sounds yummy!!

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