• 3 medium potatoes, peeled and sliced to med thin chips
• 2 carrots, peeled and sliced to med thin rounds
• 100 gms beans, cleaned and ends chopped off
• 6-8 baby corns, each cut to 3-4 strips lengthwise
• Few basil leaves, chopped
• 100 gm Parmesan or just Cheddar or any other cheese, grated
• 2 tablespoon bread crumbs
• 10-12 strands of saffron
• 150 ml water
• 150 ml milk
• 50 ml thick cream
• 2 tablespoon plain flour
• 2 tablespoon butter and some more for greasing
• Salt and pepper to taste
• Dried thyme for dressing

Boil enough water and soak the cut vegetables leaving the baby corn and keep aside covered.

Melt butter in a sauce pan, add the flour and fry for about a minute to make a paste, and then add milk and water while whisking continuously to avoid making any lumps.

Simmer and cook till it turns into a thick sauce for a minute, remove from heat and stir in the saffron and cream. If there are any lumps just run the sauce through an electric blender once.

Stir in the herbs and entire dressing. Then add 2/3 rd of the cheese and mix well.

Pre-heat the oven to 250 oC. Drain the vegetables and add to the sauce and set aside.

Grease a baking dish and pour the entire vegetable and sauce mixture into it. Cover with foil and bake at 200oC for 35-40 minutes, until the sauce bubbles and settles and vegetables are cooked.

Then mix the remaining cheese with bread crumbs and sprinkle on the top and bake for another 5-7 minutes uncovered, till golden on the top. Allow to rest for 5 minutes and serve.

by Pak101.com (few years ago!) / 1018 views