Filter
Reset
Sort ByRelevance
Eve Cottom
Broccoli cauliflower gratin
Vegetable dish from the oven with broccoli and cauliflower au gratin with Cheddar.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
15 minSide dishpine nuts, chicory, olive oil, onion, garlic, dried rosemary, arugula,Italian chicory with arugula
-
30 minSide dishpine nuts, mushrooms, press orange, traditional olive oil, mustard, crop endive,Endive Salad
-
60 minSide dishgarlic, Red onion, yellow bell pepper, eggplant, zucchini, salt and pepper, olive oil, lemon juice, thyme,tian of Mediterranean vegetables
-
50 minSide dishbacon, olive oil, butter, vinegar, onion, bacon, sour apple, garlic, floury potatoes, water,hot lightning
Nutrition
335Calories
Sodium18% DV440mg
Fat32% DV21g
Protein44% DV22g
Carbs4% DV13g
Fiber20% DV5g
Loved it