• 6servings
  • 60minutes

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Nutrition Info . . .

VitaminsH, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg cauliflower

  2. 250g broccoli

  3. 50g butter

  4. 50g flour

  5. 200ml hot milk

  6. 200ml white wine

  7. 100g freshly grated Parmesan

  8. 2 eggs, beaten

  9. salt and freshly ground pepper to taste

  10. nutmeg to taste

Instructions Jump to Ingredients ↑

  1. Cut the cauliflower and broccoli into florets. Place into a pan of salted boiling water. Boil for 10-15 minutes until the vegetables are cooked, but still al dente. Drain well.

  2. Heat oven to 220 C / Gas 7. Grease a baking dish.

  3. Melt butter and add flour. Cook while stirring constantly for 1-2 minutes to a roux. Add hot milk and keep stirring until you have a thick sauce with no lumps. Stir in wine and bring to boil again.

  4. Stir in Parmesan cheese and eggs. Season with salt, pepper and nutmeg.

  5. Mix the sauce with the drained cauliflower and broccoli, pour into a baking dish and smooth out.

  6. Bake for 20-25 minutes in preheated oven until the gratin is browned up nicely. Serve hot.


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