Broccoli cauliflower gratin
Vegetable dish from the oven with broccoli and cauliflower au gratin with Cheddar.
Preheat the oven to 200 ° C.
Divide the cauliflower and broccoli into florets. Cook in 4 minutes until al dente. Drain and drain.
Meanwhile, melt the butter in a saucepan for the bechamel sauce. Stir in the flour and cook for 3 minutes on low heat.
Add the milk while stirring and bring to the boil. Cook gently on low heat for 3 minutes.
Meanwhile, grate the Parmesan cheese.
Remove the sauce from the heat and season with the nutmeg, mustard, cayenne pepper and grated cheese.
Scoop the vegetables in the baking dish and spread the sauce over it.
Cut the cheddar into slices and spread over the bechamel sauce. Bake in the oven in approx. 10 minutes until golden brown.
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