Hearty cauliflower-broccoli casserole

Name: Hearty cauliflower-broccoli casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g baby potatoes; 7-10 Tbsp salt, white pepper; 500 g Cauliflower; 500 g Broccoli; 250 g Carrots; 100 g Hard cheese (e.g. Comté); 1 medium onion; 1 tablespoon (10 g) butter/margarine; 1 tablespoon (10 g) Flour; 1/4 l Milk; 7-10 Tbsp grated nutmeg; 2 Eggs (Gr. M); 1-2 TABLESPOONS Sunflower seeds; 7-10 Tbsp Herbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g baby potatoes
7-10 Tbsp salt, white pepper
500 g Cauliflower
500 g Broccoli
250 g Carrots
100 g Hard cheese (e.g. Comté)
1 medium onion
1 tablespoon (10 g) butter/margarine
1 tablespoon (10 g) Flour
1/4 l Milk
7-10 Tbsp grated nutmeg
2 Eggs (Gr. M)
1-2 TABLESPOONS Sunflower seeds
7-10 Tbsp Herbs

Directions

1
Peel, wash and halve the potatoes. Cook in salt water for about 20 minutes. Clean or peel and wash the vegetables. Cut cabbage into florets, carrots into pieces. Cook vegetables in 1/2 l boiling salted water for about 10 minutes. Drain, catch the vegetable water
2
Grate cheese. Peel and finely chop the onion. Fry in hot fat. Dust with flour and sweat briefly. Stir in vegetable water and milk. Melt half the cheese in it. Season to taste with salt, pepper and nutmeg. Whisk eggs, stir into the sauce
3
Pour the vegetables into a lightly greased casserole dish. Spread the sauce, remaining cheese and seeds over it. Bake in a hot oven (electric cooker: 200 °C/circulating air 175 °C/gas: level 3) for approx. 20 minutes. Garnish with herbs if necessary