Broccoli gratin

Name: Broccoli gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Broccoli; 1 (approx. 600 g) cauliflower; 400 g Carrots; 7-10 Tbsp Salt; 3/8 l Milk; 6 Eggs (size M); 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2 discs Toast bread (approx. 25 g each); 50 g Butter or margarine

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Broccoli
1 (approx. 600 g) cauliflower
400 g Carrots
7-10 Tbsp Salt
3/8 l Milk
6 Eggs (size M)
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2 discs Toast bread (approx. 25 g each)
50 g Butter or margarine

Directions

1
Clean broccoli and cauliflower, wash and cut into florets. Peel, wash and slice the carrots. Cook cauliflower in boiling salted water for 10-12 minutes. Cook broccoli in boiling salted water for about 8 minutes. After 3 minutes add carrots and cook. Drain the vegetables and line the middle of a gratin dish with broccoli florets.
2
Arrange the cauliflower, carrots and the remaining broccoli all around in the gratin dish. Mix milk and eggs and season with salt, pepper and nutmeg. Pour over the vegetables and bake in the preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes. Crumble the toast and sprinkle over the vegetables 30 minutes before the end of the cooking time. Spread fat in pieces on top. Small, roasted jacket potatoes taste good with it