Broccoli and cauliflower bake

Name: Broccoli and cauliflower bake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 1 (approx. 600 g) small head cauliflower; 7-10 Tbsp Salt; 500 g Chicken filet; 7-10 Tbsp Pepper; 1 medium onion; 1/2 Pot of chervil; 2 TABLESPOONS Oil; 1 bag of cream of mushroom soup; 150 g Whipped cream; 20 g Butter or margarine; 2 discs Toast

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
1 (approx. 600 g) small head cauliflower
7-10 Tbsp Salt
500 g Chicken filet
7-10 Tbsp Pepper
1 medium onion
1/2 Pot of chervil
2 TABLESPOONS Oil
1 bag of cream of mushroom soup
150 g Whipped cream
20 g Butter or margarine
2 discs Toast

Directions

1
Clean broccoli and cauliflower, wash and cut into florets. Cook the cauliflower in boiling salted water for about 8 minutes. After about 3 minutes add broccoli and cook. Drain and let drain. Wash the meat, dab dry and cut into pieces. Peel and finely chop the onion.
2
Wash the chervil, dab dry and chop finely, except for a little for garnishing. Heat oil in a pan and fry meat until golden brown. Season with salt and pepper and remove. Sauté the onion in the frying fat. Deglaze with about 400 ml water and cream. Stir in soup powder, bring to the boil and simmer for about 2 minutes. Remove from heat and stir in chervil. Season with salt and pepper. Put meat, broccoli and cauliflower in an ovenproof casserole dish. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Finely crumble the toast.
3
Season with salt and pepper. Put meat, broccoli and cauliflower in an ovenproof casserole dish. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Finely crumble the toast. Knead with the fat to crumbs. After 10 minutes spread over the casserole. Serve garnished with chervil