Mixed Vegetable Mornay is one of the creamiest and best side dishes I serve regularly – and NO leftovers ever ! Mixed vegetables in cheese sauce with a crusty cheese topping
This 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.
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.
More Side Dish recipes you might like:
Mixed Vegetable Mornay
- 750 g Mixed Vegetables cooked ( 1 1/2 pounds ) - see note below
- 4 TB Unsalted Butter
- 5 TB Flour
- 1/3 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 cups Cheddar Cheese grated, divided
- 1/2 cup Fresh Breadcrumbs
Pre-heat oven to 200 deg C (400 deg F) – spray a large oven dish with cooking oil
Drain the cooked Vegetables and place in the prepared oven dish
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
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
Pour the Mornay sauce over the Vegetables in the oven dish
Combine the remaining Cheddar and Breadcrumbs – sprinkle over the sauce – bake 20 minutes until the Cheese has melted and the top is golden
- I use a frozen mix of vegetables – corn, peas, carrots and beans
- Source: Spyskaarte vir Elke Seisoen
Serve as a side dish to any meal.