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Vegetables millefoglie with turmeric cream

with Gran Cucina Béchamel

Ingredients

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for 4 people
  • Yellow pumpkin 240 g
  • Zucchini 400 g
  • Eggplant 320 g
  • Red peppers 200 g
  • Cabbage 120 g
  • Shallot 1
  • Extra virgin olive oil 1 tbsp
  • Turmeric to taste
  • Gran Cucina Bechamel 480 g
  • Emmental 60 g
  • Parmesan 20 g
  • Salt to taste
  • Pepper as needed
  • Chives 12 g

Preparation

  • 4 people
  • Difficult level
  • 60 min
  1. Clean and thinly slice the vegetables (the slices should be about 3-4 mm thick), lightly salt and drain for about 30 minutes, then dry well.
  2. Chop the shallot and brown in extra virgin olive oil, add the turmeric and brown for a further 2 minutes.
  3. Add the sautéed turmeric to the Béchamel Gran Cucina. Mix well.
  4. In a baking dish, alternate layers of vegetables with Gran Cucina bechamel, Emmental and Parmesan. Make the last layer with only the Parmesan cheese and the thinly sliced ​​chives.
  5. Bake in the oven at 180 ° C for 20 minutes. The millefeuille can also be cooked in cocotte or directly in serving dishes.