Cauliflower and broccoli casserole

Name: Cauliflower and broccoli casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head (approximately 750 g) Cauliflower; 500 g Broccoli; 2 TEASPOONS clear broth (instant); 1-2 TABLESPOONS Oil; 400-500 g mixed minced meat; 1 medium onion; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS butter/margarine; 2 tablespoons (30 g) Flour; 1/8 l Milk; 50 g medieval Gouda cheese; 7-10 Tbsp grated nutmeg; 2 stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head (approximately 750 g) Cauliflower
500 g Broccoli
2 TEASPOONS clear broth (instant)
1-2 TABLESPOONS Oil
400-500 g mixed minced meat
1 medium onion
7-10 Tbsp salt, white pepper
2 TABLESPOONS butter/margarine
2 tablespoons (30 g) Flour
1/8 l Milk
50 g medieval Gouda cheese
7-10 Tbsp grated nutmeg
2 stem(s) Parsley

Directions

1
Clean and wash the cauliflower and broccoli and divide into florets. Boil up about 1/2 l water, dissolve broth in it. Cook the vegetables for about 10 minutes.
2
Heat the oil. Fry the minced meat thoroughly while turning. Peel onion, dice finely and sauté. Season with salt and pepper
3
Drain the vegetables and collect the broth. Heat the fat and sweat the flour in it. Add stock and milk and simmer for about 5 minutes. Grate cheese and let half of it melt in the sauce. Season to taste with salt, pepper and nutmeg
4
Put the vegetables in an ovenproof dish. Spread minced meat over it and pour the sauce over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C / gas: level 3) for approx. 20 minutes. Wash and chop the parsley and sprinkle over the casserole
5
Drink: cold beer