Broccoli au gratin
easy
40 mins
40 mins
Ingredients
- 200 g Broccoli
- 7-10 Tbsp Salt
- 3 heaped tablespoons (40 g) Mashed potato flakes (complete with milk)
- 7-10 Tbsp Pepper
- 1/2 cube (5 g) Herbal "Mushroom Herbs"
- 2 (5 g each) Tsp grated gouda cheese ) (three-quarter fat, 30 % fat in dry matter)
- 1/2 tsp (3 g) sauce bandage
- 1 teaspoon (10 g) Herbs crème fraîche
- 1/2 (30 g) hard-boiled egg )
- 7-10 Tbsp little fat
Directions
- 1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for 8-10 minutes. Drain. Collect the cooking water. In the meantime, put 1/4 litre of water in a pot and bring to the boil. Pour into a bowl and stir in the puree flakes with a whisk.
- 2
Let it swell for about 1 minute and stir again. Season to taste with salt and pepper. For the sauce measure 100 ml cooking water and put it into a pot. Let it boil up. Add herb and 1 teaspoon of cheese and let it melt while stirring. Bind with sauce thickener and bring to the boil. Remove from the heat and stir in crème fraîche. Season to taste with salt and pepper. Spread the puree in a small greased casserole dish. Pull up the rim a little bit. Spread the broccoli in the middle. Cut the egg into slices and place them fan-shaped on the broccoli.
- 3
Remove from the heat and stir in crème fraîche. Season to taste with salt and pepper. Spread the puree in a small greased casserole dish. Pull up the rim a little bit. Spread the broccoli in the middle. Cut the egg into slices and place them fan-shaped on the broccoli. Pour sauce over it and sprinkle with the rest of the cheese. Bake in a preheated oven (electric: 200 ° C / gas: level 3) for 10-15 minutes
Nutrition Facts
300 kcal
34 g
11 g
15 g
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