Corn Bake White sauce/Bechamel sauce

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Corn Bake White sauce/Bechamel sauce

Stir fry corn vegetables:

1 tbsp Butter.
1 small Onion, finely chopped.
Carrot, finely diced.
Broccoli, small florets.
Tomato, small cubed.
1 small can (330g weight without liquid) of sweet corn.
Salt & freshly ground black pepper to taste.

White sauce/Bechamel sauce:

2-3 tbsp butter
2 tbsp all-purpose flour
1 cup (250ml) milk
Season to taste: freshly ground black pepper, salt, nutmeg.

Toppings:
Mozzarella cheese
Oregano

I use an oval dish pan: 23 x 15 x 3 cm
Oven temperature: 220°C
Baking time: 20 minutes preheated oven.

  • In a pan, melt 1 tbsp of butter, add chopped onion. Stir until softened. 
  • Add carrot, broccoli, tomato. Season with salt and pepper according to your taste. 
  • Add the sweet corn. Stir and cook vegetables until softened but still crunchy.
  • Pour all to a baking dish. Set aside.
  • In another saucepan/small pot, melt 2-3 tbsp of butter, add four and stir until melt.
  • Over low heat, start pouring the milk a little at a time while stirring. 
  • Stir the sauce until smooth Use a strainer if necessary.
  • Pour the white sauce over the stir-fried corn.
  • Sprinkle with shredded mozzarella cheese or slices of fresh mozzarella. Add oregano.
  • Bake for 20 minutes at 220°C. An oven may vary.
  • Serve warm.

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