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Vegetable Florentine

Veggie.Lover's picture
  Cabbage 250 Gram, finely chopped
  Carrots 250 Gram, grated
  Onion 1 , thinly sliced
  Capsicums 2 , thinly sliced
  Tomato ketchup 4 Tablespoon
  Worcestershire sauce To Taste
  Chili sauce To Taste
  Butter 2 Tablespoon
For thick white sauce
  Butter 3 Tablespoon
  Flour 7 Tablespoon
  Spinach 500 Gram
  Sugar 2 Teaspoon
  Nutmeg 1 Pinch
  Grated cheese 2 Tablespoon (Adjust Quantity As Needed)
  Cooked spaghetti/Noodles 1 1⁄2 Cup (24 tbs)
  Butter 1 Tablespoon (To Dot)
  Milk 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste

Heat 1 tablespoon butter and fry onion.
After 2 minutes add cabbage & carrots.
Add salt.
Cover and cook for five minutes.
Remove cover.
Add capsicums.
Let cook till vegetables are just cooked.
Add ketchup, chilli sauce & Worcestershire sauce.
Remove from heat.
Remove stem from spinach and wash the leaves thoroughly.
Put them in a pan.
Add 1 tablespoon butter and 1/2 teaspoon salt and put on fire.
Cover for first 5 minutes.
Uncover and let the water evaporate.
Spinach should be cooked.
Do not overcook the spinach or else it will turn black.
Add sugar, nutmeg and pepper.
When slightly cool, liquidise.
Keep aside.
To make white sauce, combine 1/2 cup milk and flour and make a smooth paste.
Put rest of the milk on fire.
When it comes to boil, lower heat, add butter and flour paste; stir constantly; cook till white sauce is smooth.
Add salt.
Add 2 tablespoon white sauce and grated cheese to cabbage mixture as well as to spinach mixture.
Add 3 tablespoons white sauce and grated cheese to noodles or spaghetti.
Grease a casserole dish, spread carrot mixture, spread noodles, then spread spinach and lastly spread white sauce.
Between each layer, sprinkle grated cheese.
Dot with butter.
Bake at 210°C oven for 20 to 25 minutes.

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Vegetable Florentine Recipe