Cauliflower and broccoli in béchamel sauce

1 cauliflower (approx. 1 kg)
1 broccoli (approx. 1 kg)
1 tbsp salt
1 teaspoon of sugar
20 dag smoked ham
1 onion (10 - 15 dag)
3 tablespoons of butter
2 tablespoons of flour
2 glasses of milk
½ tsp freshly grated nutmeg
salt, pepper to taste
20 dag grated yellow cheese

Divide cauliflower and broccoli into florets and blanch in salted and seasoned with a teaspoon of boiling sugar for about 5 minutes. Cut the ham into small cubes. Peel the onion and cut it into thin feathers. In a heat-resistant dish, smeared with a spoonful of butter, put cauliflower and broccoli florets, sprinkle with crushed ham and onion and, if necessary, sprinkle with salt and pepper. Melt the remaining 2 tablespoons of butter in a saucepan, add flour, heat it to glass, and pour the milk (in portions) while stirring. We cook until the sauce thickens. Season with salt, pepper and nutmeg. Béchamel sauce pour the prepared vegetables and bake 15 minutes from the moment of boiling at 180 ° C *. At the end, sprinkle with grated yellow cheese.

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