I was in mood to have something fresh and something healthy since I was eating at home on a Friday evening (yes, it was a very hectic week). So I looked into my refrigerator and found some great winter veggies like zucchini, broccoli and mushrooms. One look at my liquor cabinet and spotted a gorgeous pink French sherry I picked up a few months ago. Made this super simple and easy meal and my husband loved it. See if you like it too.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes
DIFFICULTY SCALE: Medium
- Mushroom – 10, diced
- Broccoli – ½ flower
- Zucchini – 2
- Garlic – 2 cloves
- Parmesan cheese – few shavings
- Milk – ½ cup
- Whole wheat flour – 1 tablespoon
- Sherry wine – ½ cup
- Garlic bread – 3-4 slices
- Olive oil – 1 tablespoon
- Walnuts – 2
- Black pepper
- Salt – to taste
- Dice broccoli and mushrooms into bite-size pieces.
- Add a tablespoon of olive oil in a nonstick pan and add the veggies to it.
- Allow them to sweat and cook for a few minutes.
- In the meantime, use a peeler to shave off the zucchini and create beautiful ribbons out of them. Don’t use the seedy core as it has a high water content.
- Add them to the pan and add black pepper and salt to it.
- Cover with a lid and allow them to cook for 3-4 minutes.
- Turn up the heat a bit and allow the moisture to evaporate.
- Turn down the flame slightly and add the sherry allow the alcohol to evaporate.
- Take this off the flame now.
- In another pan, add some butter and add a tablespoon of whole wheat flour. I have replaced all-purpose flour with the usual whole wheat flour to give it a healthier twist.
- Mix well and pour in the milk slowly and keep whisking with a balloon whisk.
- Allow the sauce to come to a boil and then add some parmesan shavings and mix well and add some salt. Béchamel sauce is ready!
- Take the cooked veggies in a bowl and add the sauce on top. Flip the owl to mix well.
- Top it with some walnuts and serve with toasted garlic bread.