# Vegetables & Bechamel sauce

This sauce will make those vegetables look extermely appealing, even to the most devoted carnivore in the whole world!

# Ingredients

# Vegetables

You can basically experiment with anything you can think of!

• 4 potatoes
• 2 celeries
• 2 carrots
• 1/2 broccoli
• 2 onions
• garlic
• salt
• 4 spoons olive oil
• thyme

# Sauce

• 50g butter
• 1 spoon flour
• 250 ml milk
• salt

# Preparation

Cut the potatoes, celery, broccoli and carrots in big pieces and put them on a big platter. Leave the garlic in its shell and cut the onion in slices. Add the oil, salt and thyme and mix everything with your hands, in the platter. Put it in the preheated oven, at ~180 C for ~30-40 minutes, until the vegetables are cooked.

Melt the butter in a small pot and add the flour. Cook for 2-3 minutes until it has a golden color. Then, add slowly the milk and continue cooking, on low heat, mixing continuously, for another ~5 minutes, until the sauce has the texture you desire (creamy).

Put some vegetables on a plate and add the sauce on top. Decorate with some green spinach leaves.

If you want to store the sauce, cover it with baking paper, in contact to its surface, to avoid the formation of the skin.

Bon appetit!