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1
Chop onion and garlic finely and blanch all the vegetables.
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2
Cut beans and zucchini into diamonds.
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3
Puree spinach and cut carrots into strips.
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4
Keep aside.
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5
Heat a tbsp.
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6
of butter and lightly saute the refined flour.
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7
Gradually add milk and stir continuously so that no lumps remain.
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8
Crush the peppercorns coarsely.
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9
Add some nutmeg and half of the cheese, salt and crushed pepper to taste.
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10
Keep this'mornay sauce' aside till needed.
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11
Heat a tbsp.
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12
of butter in a pan.
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13
Add garlic and saute till golden brown.
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14
Add onion and saute again till golden brown.
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15
Add beans, broccoli, zucchini and salt to taste.
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16
Saute well.
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17
Add some'mornay sauce' and milk and mix well.
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18
Add spinach puree, freshly crushed pepper and some more of the nutmeg and mix well.
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19
Pour this green vegetable mixture in an oven-proof dish.
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20
In another pan, heat 1 tbsp.
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21
of butter and saute carrots.
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22
Add boiled pasta, some'mornay sauce' and milk.
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23
Mix well.
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24
Add salt to taste and saffron.
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25
Cook for sometime and add some more freshly crushed pepper.
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26
Spread a part of the leftover grated cheese on the green vegetable mixture.
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27
Pour the carrot-pasta mixture over it.
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28
Again spread a layer of the leftover cheese.
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29
Bake for 5-10 minutes in a pre-heated oven till the cheese melts and turns golden.
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30
Serve hot!
