Stocked cauliflower broccoli terrine
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
2
- 1 small head cauliflower
- 200 g Broccoli
- 1/4 l Milk
- 4 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1 medium onion
- 1 Garlic clove
- 1/2 TEASPOON Butter or margarine
- 2 medium-sized tomatoes
- 7-10 Tbsp Lemon Pepper
- 7-10 Tbsp Grease
Directions
- 1
Wash and clean the cauliflower and broccoli and cut into florets. Pre-cook cauliflower for about 5 minutes and broccoli for about 3 minutes in boiling water. Pour the vegetables into an ovenproof greased casserole dish.
- 2
Whisk milk and eggs, season with salt, pepper and a little nutmeg and pour on the florets. Put hot water into a fat pan. Put the casserole dish into it and let it rest in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes.
- 3
Meanwhile peel and finely dice the onion and garlic clove. Heat the fat in a saucepan. Sauté onion and garlic in it. Wash, clean, dice and add the tomatoes. Steam for about 5 minutes at low heat.
- 4
Season to taste with lemon pepper and serve with the casserole.
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