Cauliflower and broccoli pans

Name: Cauliflower and broccoli pans
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 medium-sized potatoes; 7-10 Tbsp salt, pepper, nutmeg; 1/2 cauliflower; 350 g Broccoli; 1 medium onion; 1 TABLESPOON butter/margarine; 1 tablespoon (15 g) Flour; 75 g Whipped cream; 40 g Emmentaler-; 7-10 Tbsp and Gouda cheese; 1-2 TABLESPOONS Almonds with skin; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 medium-sized potatoes
7-10 Tbsp salt, pepper, nutmeg
1/2 cauliflower
350 g Broccoli
1 medium onion
1 TABLESPOON butter/margarine
1 tablespoon (15 g) Flour
75 g Whipped cream
40 g Emmentaler-
7-10 Tbsp and Gouda cheese
1-2 TABLESPOONS Almonds with skin
7-10 Tbsp Grease

Directions

1
Peel, wash and quarter the potatoes. Cook covered in salted water for about 20 minutes
2
Clean the cabbage, wash it and divide it into florets. Cover and cook cauliflower in 1/4 l boiling salted water for about 8 minutes. Add broccoli after about 3 minutes. Lift out the vegetables. Pick up vegetable water
3
Peel and chop the onion. Heat the fat and fry the onion in it. Sprinkle with flour and sauté. Add vegetable water and cream while stirring. Bring to the boil and simmer for about 5 minutes. Grate cheese. Melt half in the sauce. Season to taste with salt, pepper and nutmeg
4
Roughly chop the almonds. Drain potatoes. Put them with vegetables in 4 greased ovenproof dishes or 1 large dish. Pour sauce over them. Sprinkle with almonds and the rest cheese. Bake in a hot oven (electric cooker: 225 °C/recirculating air: 200 °C/gas: level 4) for about 10 minutes