Béchamel sauce with cauliflower and broccoli

Name: Béchamel sauce with cauliflower and broccoli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small onion; 30 g Butter; 40 g Flour; 1/2 l Milk; 7-10 Tbsp Salt; 1 Cloves; 1/2 Bay leaf; 2 Peppercorns; 1 (approx. 1 kg) Head Cauliflower; 500 g Broccoli; 7-10 Tbsp grated nutmeg; 50 g grated gouda cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small onion
30 g Butter
40 g Flour
1/2 l Milk
7-10 Tbsp Salt
1 Cloves
1/2 Bay leaf
2 Peppercorns
1 (approx. 1 kg) Head Cauliflower
500 g Broccoli
7-10 Tbsp grated nutmeg
50 g grated gouda cheese

Directions

1
Peel and finely chop the onion. Melt butter and fry the onion cubes in it. Dust with flour and sweat. Add milk and bring to the boil while stirring constantly. Add 1/2 teaspoon salt and spices. Simmer sauce for about 5 minutes at low heat, stirring occasionally. Clean the cauliflower and broccoli, divide into florets and wash.
2
Cook the cauliflower in boiling salted water for about 12 minutes. Add broccoli after 7 minutes. Pour sauce through a sieve and season with nutmeg. Drain the vegetables and put them on a plate. Pour sauce over it, sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5 minutes