Ingredients:
For the Vegetables:
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1 cup broccoli florets
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1 cup cauliflower florets
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1 carrot, thinly sliced
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1/2 cup baby corn, sliced
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1/2 bell pepper (any color), sliced
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1/2 zucchini, sliced
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1/2 onion, sliced
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2–3 garlic cloves, minced
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1 tbsp oil (vegetable or olive oil)
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Salt and pepper to taste
For the White Sauce:
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2 tbsp butter (use plant-based butter for vegan)
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2 tbsp all-purpose flour
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2 cups milk (or unsweetened plant milk like almond/soy)
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Salt to taste
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1/4 tsp white pepper or black pepper
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A pinch of nutmeg (optional)
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2 tbsp grated cheese (optional, omit for vegan)
🍳 Instructions:
1. Blanch the veggies:
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Bring a pot of water to a boil, add carrots, cauliflower, broccoli, and baby corn.
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Boil for 2–3 minutes, then immediately transfer to ice water to stop cooking.
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Drain and keep aside.
2. Stir fry the vegetables:
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In a large pan or wok, heat 1 tbsp oil.
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Add garlic and onion. Sauté for a minute.
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Add bell pepper and zucchini, stir-fry for 2–3 minutes.
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Add the blanched vegetables, stir-fry another 2–3 minutes.
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Season with salt and pepper.
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Set aside.
3. Prepare the white sauce:
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In a separate saucepan, melt butter on medium heat.
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Add flour, whisk continuously to form a roux (smooth paste), cook for 1–2 minutes without browning.
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Slowly add milk while whisking to avoid lumps.
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Cook until it thickens (about 5 minutes), stirring often.
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Add salt, pepper, nutmeg, and cheese (if using). Stir until smooth.
4. Combine and serve:
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Pour the white sauce over the sautéed vegetables. Mix well and let it simmer for 2–3 minutes.
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Taste and adjust seasoning.
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Serve hot with steamed rice, garlic bread, or noodles.
🔄 Tips & Variations:
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Add mushrooms or tofu for protein.
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For a vegan version, use olive oil or vegan butter, plant milk, and skip cheese.
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Add chili flakes or herbs for extra flavor.