Gratinated Cauliflower and Broccoli | Creamy Oven Delight
(0)
40 min
Under an hour
Gurkerl Küche
Ein herrlich cremiger Klassiker aus dem Ofen: Zarter Karfiol und knackiger Brokkoli vereinen sich unter einer goldbraunen Parmesan-Kruste. Die samtige Béchamelsauce mit einer feinen Note von Muskatnuss macht dieses vegetarische Gericht zum perfekten Wohlfühlessen für die ganze Familie. Leicht, gesund und in weniger als einer Stunde auf dem Tisch!
Ingredients
Preparation method
Preparation & Cooking
Preheat the oven to 200 °C top/bottom heat. Bring approx. 1.5 liters of water with 1 tbsp salt to a boil in a pot.
Cook the cauliflower florets in the boiling water for 6–7 minutes, depending on their size. Then remove them and immediately quench in a bowl of ice water to stop the cooking process.
Cook the broccoli florets in the same water for 5–6 minutes. Remove the cauliflower from the ice water and add the broccoli instead (add more ice cubes if necessary). After 5 minutes, drain and let the vegetables drain well in a sieve.
Chef's tip
For a particularly fine aroma, use freshly grated nutmeg. An immersion blender is ideal for completely removing any lumps in the béchamel.
40 min
Under an hour
