Roasted Legumes

Name: Roasted Legumes
Ingredients: 1 small sweet potato; 1 cup of zucchini, grated; 1 cup of carrots, grated; 2 cups of broccoli florets; 1 can of corn; 1 can of peas; 100g of Parmesan cheese; Mousseline; 1 cup of all-purpose flour; 1 onion, finely chopped; 2 tablespoons of butter; 3 cups of milk

1
1 small sweet potato
2
1 cup of zucchini, grated
3
1 cup of carrots, grated
4
2 cups of broccoli florets
5
1 can of corn
6
1 can of peas
7
100g of Parmesan cheese
8
Mousseline
9
1 cup of all-purpose flour
10
1 onion, finely chopped
11
2 tablespoons of butter
12
3 cups of milk

Ingredients

1
1 small sweet potato
2
1 cup of zucchini, grated
3
1 cup of carrots, grated
4
2 cups of broccoli florets
5
1 can of corn
6
1 can of peas
7
100g of Parmesan cheese
8
Mousseline
9
1 cup of all-purpose flour
10
1 onion, finely chopped
11
2 tablespoons of butter
12
3 cups of milk

Directions

1
Roast the sweet potato, zucchini, carrots, and broccoli
2
Combine the corn and peas
3
Mousseline
4
In a low heat, sauté the onion in butter, mix with some milk and flour to thicken the sauce
5
Combine with the onion and stir constantly until it reaches the desired consistency
6
Assembly
7
In a baking dish, place a layer of the sauce, then add all the legumes on top
8
Cover with the remaining sauce and sprinkle Parmesan cheese
9
Bake in the oven to gratinate.