Looking for a cosy autumnal recipe to tuck into this evening? We've got the perfect one for you!
Ingredients
For the bechamel
- 700ml plant-based milk
- 40g of butter/vegan butter
- 40g of flower
- 80g of Chizou Pasta Lovers
Vegetables
- One small cauliflower
- 2 carrots
- 1 sweet potato
For the topping
- 100g breadcrumbs
- 120g Chizou Pasta Lovers
- Herbes de Provence
- Salt
- Pepper
Steps
- Preheat the oven at 180C
- Cut up the vegetables into small pieces
- Steam the vegetables to pre-cook for about 15 minutes
- Oil an oven-proof dish and put the vegetables into it
- Prepare the topping by mixing the breadcrumbs, seasoning and Chizou together and using your hands to crumble the Chizou slightly.
- In a small pot, melt the butter
- Once melted, remove from the heat and add the flower
- Mix until you get a paste
- Put back on the heat & add the milk to the butter-flower mixture slowly mixing constantly
- When the bechamel has a creamy texture, add the Chizou
- Pour the bechamel onto of the vegetables
- Sprinkle the topping
- Put in the oven for about 45 minutes until nicely melted & brown!
Bon appétit!
