Broccoli pans au gratin

Name: Broccoli pans au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Broccoli; 250 g Carrots; 7-10 Tbsp Salt; 75-100 g Raclette or butter cheese; 1 Onion; 1 Garlic clove; 1 tsp (20 g) + 1 tablespoon butter; 7-10 Tbsp + butter; 1/4 l Milk; 1 (20 g) heaped tbsp. flour; 7-10 Tbsp Cayenne pepper, nutmeg

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Broccoli
250 g Carrots
7-10 Tbsp Salt
75-100 g Raclette or butter cheese
1 Onion
1 Garlic clove
1 tsp (20 g) + 1 tablespoon butter
7-10 Tbsp + butter
1/4 l Milk
1 (20 g) heaped tbsp. flour
7-10 Tbsp Cayenne pepper, nutmeg

Directions

1
Clean and wash broccoli and cut into florets. Peel and chop thick stems. Peel, wash and cut carrots into pieces. Cover and cook in about 1/4 l boiling salted water for about 8 minutes. Cook broccoli for about 5 minutes
2
Grate cheese. Peel and finely chop the onion and garlic. Drain the vegetables, collect the vegetable water
3
Fry onion and garlic in 1 tsp. hot butter. Deglaze with vegetable water and milk and bring to the boil
4
Knead 1 tablespoon butter and flour. Stir into flakes and simmer for a while. Melt half the cheese in the sauce. Season to taste with salt, cayenne pepper and nutmeg
5
Grease 4 small casseroles or 1 large form. Fill in vegetables, pour sauce over them. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for approx. 15 minutes. Serve with herb or garlic baguette