Romanesco cauliflower bake

Name: Romanesco cauliflower bake
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1.2 kg floury potatoes; 7-10 Tbsp Salt; 1 (750 g br., 400 g n.) small head cauliflower; 1 (500 g br., 300 g n.) Head Romanesco; 1 (400 g br., 275 g n.) Head broccoli; 1 Onion; 30 g + 1 tablespoon butter; 30 g Flour; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250-275 ml Milk; 50 g Prosciutto affumicato a dadini; 1-2 TEASPOONS pink berries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1.2 kg floury potatoes
7-10 Tbsp Salt
1 (750 g br., 400 g n.) small head cauliflower
1 (500 g br., 300 g n.) Head Romanesco
1 (400 g br., 275 g n.) Head broccoli
1 Onion
30 g + 1 tablespoon butter
30 g Flour
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250-275 ml Milk
50 g Prosciutto affumicato a dadini
1-2 TEASPOONS pink berries

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime clean, wash and cut cabbage into small florets. Cook one after the other in boiling salted water for approx. 5 minutes each time and drain, keep stock. Peel and finely dice the onion.
2
Melt 30 g butter. Sauté onion and flour in it. Add cream and 300 ml cabbage stock while stirring constantly and bring to the boil. Season to taste with salt, pepper and nutmeg. Drain potato water. Add 1 tablespoon of butter and milk to the potatoes and mash to a pulp. Season to taste with salt, pepper and nutmeg. Pour into a large casserole dish. Spread the cabbage florets on top.
3
Add 1 tablespoon of butter and milk to the potatoes and mash to a pulp. Season to taste with salt, pepper and nutmeg. Pour into a large casserole dish. Spread the cabbage florets on top. Sprinkle with ham and pink berries and pour the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes
4
With 6 people: