Vegetable Florentine

Italian cuisine has limited variety in vegetarian except for Pasta & Pizza. Vegetable Florentine & Baked Cannelloni are few other interesting dishes available. The recipe here is based on the recipe from Tarla Dalal’s Low Calorie Book with some of my tweaks. Vegetable Florentine is similar to baked dish or baked vegetables but with an additional layer of Spinach. For this recipe you can use either the regular white sauce or u can refer to the more nutritious white sauce mentioned here.

No. of Servings : 8 people
Preparation Time : 45 mins





Ingredients :

For the Spinach Layer

• 10 teacups chopped Spinach
• 1 chopped Onion
• 2 tsp plain Flour (optional)
• 2 Chopped Green chillies
• Little less than ¼ teacup Skim milk
• A pinch of Soda bi-carb
• 2 tsp oil

For the vegetables

• 2 teacups chopped & boiled vegetables (French beans, carrots, peas, Broccoli)
• 2 teacups White sauce
• Salt & pepper to taste

For Baking

• 2 tbsp grated Cheese (optional)

Method :

For the Spinach Layer

• Wash the spinach & cook by adding soda bi-carb until soft, don’t add more water to it.
• Drain out the liquid & blend the solids in the liquidizer.
• Heat oil in a pan, saute onions & greens chillies.
• Mix flour with skim milk & add to the onion chilly mixture
• Finally add spinach, salt & pepper to the mixture & cook for 1 minute

For the vegetables

• Add all the boiled vegetables to the white sauce. Add salt & pepper & mix well

For Baking

• Spread the spinach mixture on a greased baking dish & cover with the layer of white sauce with vegetables
• Sprinkle the grated cheese on the top & bake in a hot oven at 250°C for about 20-25 mins