Vegetable Pastel recipe

8 cloves garlic, crushed
1 large onion, sliced
2 medium carrots, sliced
2 medium potatoes, sliced
1 medium singkamas (Mexican turnip), diced
1 can (198 g) button mushrooms, drained and sliced
1 large red bell pepper, cut into squares
2 cans (227 g each) DEL MONTE tomato sauce
3 cans (140 g each) vienna sausage, sliced
1 laurel leaf

White Sauce:
2 tbsp butter
1/4 cup flour
1/2 cup evaporated milk with 1/2 cup water


White Sauce: Melt butter. Stir in flour. While stirring, add milk gradually and cook over low heat until thick. Set aside.

Saute garlic, onion and vegetables except bell pepper. Add 1 1/4 cups water, 1 3/4 tsp salt, 1/4 tsp pepper and laurel leaf. Simmer for 10 minutes.
Add tomato sauce and vienna sausage. Cook for another 5 minutes. Add bell pepper and white sauce. Allow to simmer. Top with grated cheese if desired.

12 servings