Vegetable Au Gratin
There's a certain magic that happens when you take a collection of humble vegetables, combine them with a rich, creamy sauce, and bake them to golden perfection. This Vegetable Au Gratin recipe, shared by my brother-in-law Arvind, is a celebration of just that magic. Arvind's recipe is, without a doubt, the best au gratin I've ever tasted. Here's how to bring this delightful dish to life in your own kitchen. Vegetable Medley: Cauliflower, broken into florets: 350gm Broccoli, broken into florets: 350gm Potatoes, peeled and cut into 1-inch cubes: 350gm Cherry tomatoes: 100gm Peas: 100gm Heavenly White Sauce: Butter: 30gm Leek, sliced: 1 Garlic cloves, crushed: 2 Plain flour (atta): 3 tbsp Milk: 300ml Cheddar cheese, grated: 90gm Paprika: 1/2 tsp Chopped parsley: 2 tbsp Salt to taste Vegetable Preparation: In a large saucepan, bring salted water (10 grams of salt per liter) to a vigorous boil. Add the cauliflower and broccoli florets, and let them frolic in th...