Vegetable With Bechamel Sauce

1. Preheat oven to 365°F.

2. Clean and trim vegetables and cut into bite size pieces.

3. Butter the bottom and sides of a baking dish

4. Layer the vegetable in the dish with half the cheese.

5. Pour the bechamel over the vegetable to cover.

6. Top with remaining cheese and season to taste.

7. Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.

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Nutrient	Quantity
Total fats	16.4 g
Protein	21.343 g
Carbohydrates	23.857 g
Energy	319 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1381 g
Water	4.34 g
Aspartic acid	0.4959 g
Calcium, Ca	446 mg
Fiber, total dietary	2.79 g
Carotene, beta	5.2 g
Niacin	1.8575 mg
Vitamin A, RAE	16.9 g
Arginine	0.7923 g
Riboflavin	0.173 mg
Fatty acids, total saturated 20:1	0.0505 g
Glutamic acid	1.1916 g
Sodium, Na	482.2 mg
Fatty acids, total saturated 16:1 undifferentiated	0.088 g
Total lipid (fat)	16.4 g
Manganese, Mn	0.4371 mg
Proline	0.2439 g
Fatty acids, total saturated 16:0	1.8088 g
Fatty acids, total saturated 8:0	0.0224 g
Choline, total	6.16 mg
Sugars, total	0.6 g
Serine	0.2913 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	0.8481 g
Vitamin B-6	0.0847 mg
Selenium, Se	17.32 g
Ash	4.06 g
Fatty acids, total saturated 18:1 undifferentiated	5.8715 g
Pantothenic acid	0.2082 mg
Phenylalanine	0.2832 g
Copper, Cu	0.4934 mg
Thiamin	0.4049 mg
Retinol	15.6 g
Methionine	0.1764 g
Iron, Fe	2.753 mg
Carbohydrate, by difference	23.857 g
Phosphorus, P	505.6 mg
Folate, total	39.4 g
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.2793 g
Cholesterol	8 mg
Valine	0.2985 g
Fatty acids, total saturated 18:2 undifferentiated	6.2414 g
Glycine	0.366 g
Fatty acids, total saturated 14:0	0.2368 g
Zinc, Zn	2.592 mg
Isoleucine	0.2298 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	6.3861 g
Leucine	0.4092 g
Vitamin A, IU	80.5 IU
Folate, DFE	39.4 g
Tryptophan	0.117 g
Fatty acids, total saturated 6:0	0.0384 g
Tyrosine	0.2238 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	0.16 g
Fatty acids, total saturated	3.2606 g
Histidine	0.1572 g
Fatty acids, total monounsaturated	6.0165 g
Threonine	0.2217 g
Folate, food	39.4 g
Vitamin E (alpha-tocopherol)	0.016 mg
Magnesium, Mg	44.8 mg
Lysine	0.1713 g
Potassium, K	364.2 mg
Cystine	0.108 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 tablespoons	171	7.857	14.4
Parmesan cheese	0.5 cup	148	16	2
salt pepper	0	0	0	0
belgian endive	4 heads	0	0	0
bechamel sauce	2 cups	0	0	0