Cauliflower Broccoli Gratin

Name: Cauliflower Broccoli Gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Cauliflower; 250 g Broccoli; 7-10 Tbsp Salt; 25 g Sunflower seeds; 250 g detached pork chop; 10 g Butter or margarine; 200 g Edible quark (40 % F.i. Tr.); 2 Eggs; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 50 g grated, medieval Gouda cheese

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Cauliflower
250 g Broccoli
7-10 Tbsp Salt
25 g Sunflower seeds
250 g detached pork chop
10 g Butter or margarine
200 g Edible quark (40 % F.i. Tr.)
2 Eggs
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
50 g grated, medieval Gouda cheese

Directions

1
Clean the cauliflower and broccoli, cut into florets and wash. Cook the cauliflower florets in plenty of boiling salted water for about 10 minutes. Add broccoli halfway through the cooking time and cook along with the cauliflower florets. Meanwhile roast sunflower seeds in a dry pan and remove. Cut the smoked pork loin into cubes. Heat the fat in a frying pan and fry the diced Kasseler briefly.
2
For the glaze, mix quark, eggs and cream. Season with salt, pepper and a little nutmeg. Drain the cauliflower and broccoli and put them in an ovenproof dish with the diced smoked pork loin. Pour the curd on top and sprinkle with cheese and sunflower seeds. Bake in the preheated oven (electric: 225 °C / gas: level 4) for 15-20 minutes
3
Dishes: Boda Nova