Vegetables millefoglie with turmeric cream
with Gran Cucina Béchamel
Ingredients
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for 4 people
- Yellow pumpkin 240 g
- Zucchini 400 g
- Eggplant 320 g
- Red peppers 200 g
- Cabbage 120 g
- Shallot 1
- Extra virgin olive oil 1 tbsp
- Turmeric to taste
- Gran Cucina Bechamel 480 g
- Emmental 60 g
- Parmesan 20 g
- Salt to taste
- Pepper as needed
- Chives 12 g
Preparation
- 4 people
- Difficult level
- 60 min
- Clean and thinly slice the vegetables (the slices should be about 3-4 mm thick), lightly salt and drain for about 30 minutes, then dry well.
- Chop the shallot and brown in extra virgin olive oil, add the turmeric and brown for a further 2 minutes.
- Add the sautéed turmeric to the Béchamel Gran Cucina. Mix well.
- In a baking dish, alternate layers of vegetables with Gran Cucina bechamel, Emmental and Parmesan. Make the last layer with only the Parmesan cheese and the thinly sliced chives.
- Bake in the oven at 180 ° C for 20 minutes. The millefeuille can also be cooked in cocotte or directly in serving dishes.
