Broccoli & Cauliflower Casserole with Cheese Sauce

Broccoli & Cauliflower Casserole with Cheese Sauce

Ready in: 1 hour
Yield: 4 servings

21.2 (600 g) cauliflower
14.1 (400 g) broccoli
15.9 (450 g) potatoes
5.6 oz (160 g) carrots
1 pinch of salt

For the cheese sauce:
0.7 oz (20 g) herb butter
0.7 oz (20 g) garlic butter
1 tablespoon flour
3 1/2 oz (100 g) sour cream
8 1/2 fl. oz (250 ml) milk
2.8 oz (80 g) Gouda cheese
2.8 oz (80 g) Montasio cheese
1 pinch of salt
1 pinch freshly ground pepper
1 pinch of ground nutmeg

For the vegetables:
1. Cut the cauliflower and broccoli florets from the thick stalks, leaving 1-2 cm of stalk attached to the florets. Thoroughly rinse the cauliflower and broccoli florets under cold running water. Thoroughly wash the potatoes and carrots.

2. Bring a large pot of lightly salted water to a boil. Add the carrots, broccoli and cauliflower florets and cook until just tender, for about 6-15 minutes. (The broccoli only needs about 6 minutes cooking time, so remove the florets earlier than the other vegetables from the pot.) With a slotted spoon, transfer the remaining vegetables to a plate and set aside.

3. Wash the potatoes thoroughly. Put in a large pot, cover with cold and lightly salted water, and bring to a boil. Cook for 10 to 15 minutes, or until almost tender when pierced with a knife, but not mushy. Drain the potatoes in a colander set over a bow, let them cool for a while.

4. With a ridged knife, peel the skin off of the potatoes and carrots, then cut them into slices.

For the cheese sauce:

1. Finely grate cheese.

2. Melt the butter in a heavy pan until sizzling. Stir in the flour. (Don’t stop stirring!) Gradually pour the milk mixture into the flour mixture, while stirring constantly. Whisk until smooth. Continue cooking over low heat, whisking constantly, until the sauce is thick, for about 1 minute.

3. Reduce the heat, if necessary. Do net let the sauce get burnt or take on a brown colour. Add the seasonings, sour cream and half of the grated cheese. Let the sauce simmer, stirring occasionally, for about 5 minutes more. Remove the cheese sauce from the heat and allow it to stand for another 5 minutes.

4. Preheat the oven to 375 °F (190 °C). Transfer the vegetables to a round baking dish. Pour over with the cheese sauce. Top with the remaining grated cheese. Bake in the oven until golden brown, about 20 minutes.

Per serving:

Energy: 449 kcal / 1881 kJ
Fat: 23,6 g
Carbohydrates: 32,4 g
of which sugars: 8,4 g
Protein: 22,1 g
Fibre: 11 g

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