Broccoli and cauliflower gratin

Name: Broccoli and cauliflower gratin
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g Cauliflower; 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Butter; 2 TABLESPOONS Flour; 400 ml Milk; 2 Disc/s Toast; 125 g Edam (play); 50 g Parmesan (piece)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

"I want to bed you on a bed of veggie rolls..." For all the romance, what really bonds is melted cheese.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g Cauliflower
500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Butter
2 TABLESPOONS Flour
400 ml Milk
2 Disc/s Toast
125 g Edam (play)
50 g Parmesan (piece)

Directions

1
Clean and wash the cauliflower and broccoli and divide into florets. Cook the cauliflower in approx. 1 l boiling salted water for approx. 4 minutes, covered and al dente. Add broccoli after about 2 minutes. Drain the vegetables and collect the cooking water.
2
For the béchamel sauce, heat butter in a pot. Sauté the flour in it. Gradually stir in the milk. Approx. 1⁄8 Add l cooking water. Simmer the béchamel for about 4 minutes. Season with salt and pepper.
3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Debark and crumble toast. Finely grate edam and parmesan. Mix with toast. Pour vegetables into an ovenproof dish. Pour béchamel over it. Sprinkle with the cheese-toast mix. Bake in a hot oven for about 30 minutes.
4
Gives away his last rose: Sausage, steak, chops, poultry
5
Our side dishes are intended for 6 people. Only four? Then the recipes correspond to a main course - served with salad, dip or bread