Vegetable bechamel is a delicious alternative to classic bechamel made with milk. Made with vegetable ingredients, it is perfect for enhancing your side dishes and gratin dishes. Discover how to prepare it in just a few steps!
In 1 tall and narrow saucepan heat the oil
Off the heat add the flour and mix vigorously to ensure the two elements combine well
Put back on the stove protected by a flame diffuser and add one ladle at a time of hot broth, stirring continuously
Thicken the sauce until it reaches the right consistency
Adjust with salt
Add nutmeg and optionally ground white pepper
Vegetable broth can be successfully replaced with the cooking water of the vegetables that should be seasoned with the bechamel
Padella
Fornello
Fouet
Store in the refrigerator for a maximum of 3 days
Vegan, Lactose-free
Italy
| Energy (kcal) | 174.72 |
| Carbohydrates (g) | 10.51 |
| of which Sugars (g) | 0.31 |
| Fat (g) | 14.17 |
| of which Saturates (g) | 2.04 |
| Protein (g) | 1.8 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.26 |
