FRIJE

Instructions

• 1.   Preheat the oven to 210°C (410°F).
• 2.   Cut the florets of the broccoli and cauliflower.
• 3.   Clean them and put them in a large pot filled with water.
• 4.   Place the pot over medium heat and bring to a boil.
• 5.   Once boiling, blanch the broccoli and cauliflower florets for 15 minutes.
• 6.   Meanwhile, melt the butter in a saucepan over low heat.
• 7.   Add the flour all at once and mix well until you get a roux.
• 8.   Then, gradually pour in the milk while whisking continuously, and let it cook until the béchamel sauce is smooth and thick.
• 9.   Remove the saucepan from the heat and add the powdered nutmeg. Season with salt and pepper, then stir well.
• 10.   When the broccoli and cauliflower florets are cooked, drain them well in a colander.
• 11.   Grease a gratin dish and pour the vegetable florets into it.
• 12.   Cover with half of the grated cheese, the béchamel sauce, and then the remaining grated cheese.
• 13.   Bake for 20 minutes.
• 14.   After removing from the oven, let the broccoli and cauliflower gratin rest for 5 minutes on a cooling rack.
• 15.   Serve it in plates and enjoy while it's still hot.
• 16.   Serve with fish.

Nutritional information *