Broccoli and carrot gratin

Name: Broccoli and carrot gratin
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 2 Carrots (approx. 150 g); 250 g Broccoli; 2-3 (approx. 200 g) Potatoes; 1/2 TEASPOON Vegetable broth; 1 TABLESPOON butter/margarine; 1 tablespoon (10 g) Flour; 6-7 tablespoons (75 ml) Milk; 7-10 Tbsp salt, pepper, nutmeg; 7-10 Tbsp Grease; 1 tablespoon (15 g) rubbed. Gouda; 1 tablespoon (10 g) Sunflower seeds

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

2 Carrots (approx. 150 g)
250 g Broccoli
2-3 (approx. 200 g) Potatoes
1/2 TEASPOON Vegetable broth
1 TABLESPOON butter/margarine
1 tablespoon (10 g) Flour
6-7 tablespoons (75 ml) Milk
7-10 Tbsp salt, pepper, nutmeg
7-10 Tbsp Grease
1 tablespoon (15 g) rubbed. Gouda
1 tablespoon (10 g) Sunflower seeds

Directions

1
Clean or peel, wash and chop the vegetables and potatoes
2
Boil potatoes in about 1/4 l water with broth for about 15 minutes. Add vegetables after about 8 minutes. Drain, collect the stock, measure 1/8 l
3
Heat the fat. Sauté the flour in it until golden brown. Deglaze with the stock and milk while stirring. Bring to the boil and simmer for about 5 minutes. Season to taste
4
Put the vegetables and potatoes in a greased casserole dish. Pour sauce over it. Sprinkle with cheese and seeds. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 8-10 minutes
5
One needs 400 µg of folic acid per day (pregnant women 600 µg). It is important for blood formation and cell division and prevents vascular constriction. Occurrence: Liver, green vegetables (e.g. broccoli), potatoes, wholemeal, bananas