Have you ever thought about a pink gluten free béchamel? This is what cooking with a creative chef can bring to your table! The idea of creating a veggie casserole with a unique touch came from my friend Omar and this is how I featured him in my kitchen surrounded by a lot of vegetables and some good wine.
- 3 table spoons of plain gluten free flour
- 100 grams of butter
- 1 litre of milk
- 2 small pre-cooked beetroot
- 4 parsnips
- 3 carrots
- 5 big potatoes
- 100 grams of kale
- 100 grams of green beans
- 4 mozzarella cheese
- olive oil, salt & pepper
- a touch of gluten free breadcrumbs
The quantity of vegetables as well as the mozzarella cheese might vary based on how big your tray will be. We used a 35x23cm pyrex tray.
Firstly, start cooking the pink gluten free béchamel. Melt the butter in a pot, add 500ml of milk and the flour. Stir until the flour melts with the liquids.
Add the other 500ml of milk and keep stirring. Add the 2 sliced beetroot inside the hot pot and mix everything with an immersion blender. Add some salt and make sure the béchamel doesn't have any lump before turning off the flame.
In the meantime, boil the vegetables in hot salty water. Remember that they have different cooking times. First boil carrots, parsnips and potatoes. Then proceed with boiling the kale and the green beans.
Place in an oiled tray a layer of vegetables, a layer of sliced mozzarella cheese and a layer of béchamel sauce: alternate the layers till you reach the top of the tray. Finally, add the gluten free breadcrumb and a touch of pepper. Garnish the top with the vegetables you prefer. We used green beans and kale and this was the result:
Cheers from The Gluten Freelancer ft. Omar the chef!