Cauliflower and broccoli au gratin
Instructions
Turn on the grill.
Cook cauliflower and broccoli to steam for 5-8 minutes.
Meanwhile melt the butter in a small saucepan, add the flour, stir and let it toast a minute over low heat.
Gradually pour the milk and bring to a boil, stirring constantly, to thicken the sauce.
Remove from heat and add three-quarters of the cheese, mustard and half of the chopped walnuts.
Check salt and pepper.
Spread the vegetables in a baking dish, alternating their arrangement the colors, and pour over the sauce.
Sprinkle with the remaining cheese and walnuts.
Pass under the grill.
When a bubbly and golden crust served, accompanying with wholemeal bread.
If you prefer a different dish, you can delete the mustard and walnuts and add 1 tablespoon anchovy paste to the sauce.
In this case replace the Emmenthal cheese with grated Parmesan cheese.
Ingredients and dosing for 4 persons
- 350 g of florets of cauliflower
- 350 g of florets of broccoli
- 30 g of butter
- 30 g of flour
- 30 cl of milk
- 150 g of grated emmenthal cheese
- 2 tablespoons of mustard grains
- 50 g of walnut kernels
- Salt
- Pepper