Bellaverde® gratin in velouté sauce

Time required to cook:
Less than 30 mins

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Velouté sauce:


  1. Pour a trickle of oil on the cold pan and add the échalotte onion and leek. Heat it on medium and sauté until it begins to brown, and then add the white wine and bellaverde® slices. Add salt and pepper and cook until the liquid disappears. Then put aside.
  2. Preheat oven to 200 ºC.
  3. Place the sautéed vegetable in the baking dish, pour the Velouté sauce on top and place in the oven for 20 minutes.
  4. You may wish to turn on the grill at the end to gratiné the top for a unique presentation.

Velouté preparation:

  1. Pour the olive oil and flour into a pan over low heat, stirring well until it begins to change colour.
  2. Then gradually add the vegetable stock. We recommend adding a small amount of stock, stirring, and adding a bit more. The amount of stock will determine the desired thickness of the velouté.

Not suitable for freezing