Cauliflower and broccoli casserole

Name: Cauliflower and broccoli casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 500 g Broccoli; 7-10 Tbsp Salt; 3 Tomatoes; 40 g Gruyère cheese; 1 Onion; 20 g Butter or margarine; 20 g Flour; 100 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
500 g Broccoli
7-10 Tbsp Salt
3 Tomatoes
40 g Gruyère cheese
1 Onion
20 g Butter or margarine
20 g Flour
100 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg

Directions

1
Clean the cauliflower and broccoli, wash them and cut them into small florets. Cook in boiling salted water for about 10 minutes. Then drain and store 300 ml of vegetable water. In the meantime clean, wash, quarter and seed the tomatoes.
2
Cut the fruit flesh into small cubes. Grate cheese finely. Peel and chop onion. Heat the fat and fry the onion until transparent. Add flour and sauté. Add vegetable water and cream while stirring constantly and bring to the boil.
3
Season to taste with salt, pepper and nutmeg. Fill cauliflower, broccoli and tomato cubes into an ovenproof dish. Pour sauce over it. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes.