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Broccoli casserole, cauliflower

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1138
Kitchen European
Calorie content 195.5 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 8.3 gr.
Fats * 11.1 gr.
Carbohydrates* 19.8 g
* per 100 gr. product
Broccoli casserole, cauliflower
Content

If you don't feel like fiddling around and inventing something for dinner, try making an easy-to-make broccoli and cauliflower casserole with a creamy sauce. A light meal perfect for dinner. Cabbage lovers will certainly appreciate the casserole. The casserole turns out to be very tender with a ruddy, stretching cheese crust.

Ingredients

Cooking process

step 1 out of 6
Prepare the food you need.
step 2 out of 6
Pour cold water into a deep saucepan, salt, put on medium heat, bring to a boil. Divide the cabbage into medium-sized inflorescences. Place the cauliflower and broccoli buds in boiling water. Boil for 5 minutes.
step 3 out of 6
Put butter in a well-heated frying pan, melt. Put the flour in the butter, and stirring constantly, fry it.
step 4 out of 6
Pour in the cream gradually, stirring well with a whisk until the lumps disappear completely. Bring to a boil. Grate the cheese on a coarse grater. Transfer the cheese to the warmed cream. Add spices.
step 5 out of 6
Toss the cauliflower and broccoli in a colander to drain the excess liquid. Grease the prepared baking dish with a little oil. Transfer broccoli and cauliflower and flatten to shape. Fill with the previously prepared fill, evenly distributing it over the entire form.
step 6 out of 6
Bake for 20 minutes in a well-preheated oven at 180 degrees. Remove casserole from oven and let cool. Cut the prepared casserole into portions. Garnish with fresh herbs if desired.

Bon Appetit!

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