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Eve Cottom
Broccoli cauliflower gratin
Vegetable dish from the oven with broccoli and cauliflower au gratin with Cheddar.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Divide the cauliflower and broccoli into florets. Cook in 4 minutes until al dente. Drain and drain.
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Meanwhile, melt the butter in a saucepan for the bechamel sauce. Stir in the flour and cook for 3 minutes on low heat.
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Add the milk while stirring and bring to the boil. Cook gently on low heat for 3 minutes.
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Meanwhile, grate the Parmesan cheese.
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Remove the sauce from the heat and season with the nutmeg, mustard, cayenne pepper and grated cheese.
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Scoop the vegetables in the baking dish and spread the sauce over it.
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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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Nutrition
335Calories
Sodium18% DV440mg
Fat32% DV21g
Protein44% DV22g
Carbs4% DV13g
Fiber20% DV5g
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