Feeding the Funky Bunch: Vegetable Mornay with Sage & Red Onion Crumb

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This recipe is one that has evolved over the years and is now a great, reliable midweek family meal. It makes a large serving for 4-6 hungry adults and the leftovers (if you have any!) are delicious the next day. It is a dish that can easily be prepared ahead of time and them popped in the oven when you’re ready. If you want to add meat, shredded roast chicken can be mixed through. Alternately you can add the chicken raw but cut it into very small pieces (2cm cubes) and double check it is cooked before eating.

Vegetable Mornay

Ingredients

  • 200g button mushrooms chopped
  • 1/2 cauliflower chopped into florets
  • 1 broccoli chopped into florets
  • 1/2 red onion
  • handful of sage leaves
  • 60g butter (10g & 50g lots)
  • 150g breadcrumbs

TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I do mine in the Varoma – 25 min, Sp 1, Varoma Temp – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool on Varoma trays so that most of the liquid evaporates off
  6. Place red onion & sage leaves in clean TMX bowl
  7. Chop 5 sec, Sp 5
  8. Add 10g butter, scrape down the sides and cook 100C, 5 min, Sp 1
  9. Add breadcrumbs, 50g butter and salt & pepper, then cook 100C, 2 min, Sp 1
  10. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  11. Mix through béchamel sauce and season generously with salt & pepper
  12. Transfer to large baking dish (I use a 1.6L pyrex dish)
  13. Spread red onion & sage crumb on top
  14. Bake 40 min at 200C

Non-TMX Method

  1. Pre heat oven to 200C
  2. Make béchamel sauce and set aside
  3. Chop mushrooms and place in large bowl
  4. Steam cauliflower and broccoli (I steam mine for 25 min – I like my vegetables quite well cooked, but steam for less time if you prefer them firmer)
  5. Allow cauliflower and broccoli to cool uncovered so that most of the liquid evaporates off
  6. Finely chop red onion & sage leaves
  7. Melt 10g butter in a small saucepan over medium heat
  8. Add onion and sage, and stir gently until onion is transparent
  9. Add 50g butter and allow to melt
  10. Turn off the heat and stir through 150g breadcrumbs
  11. Season crumb well with salt & pepper
  12. To assemble, add cooled, steamed cauliflower and broccoli to bowl with mushrooms
  13. Mix through béchamel sauce and season generously with salt & pepper
  14. Transfer to large baking dish (I use a 1.6L pyrex dish)
  15. Spread red onion & sage crumb on top
  16. Bake 40 min at 200C
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One response »

  1. Pingback: This Week’s Thermomix Meal Plan – Nov 18-24, 2013 | One Crafty Mum

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