Cauliflower and Broccoli with Bechamel Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 310 kcal | (15 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 eggs
- 2 Tbsps Sesame seeds
- 1 small Cauliflower
- 500 grams Broccoli
- salt
- 2 Tbsps Margarine (or butter)
- 1 Tbsp Pastry flour
- 100 grams Emmentaler cheese
- freshly ground pepper
- freshly grated Nutmeg
- some chopped parsley
Preparation steps
1.
Cook eggs until hard-boiled. Toast sesame seeds in a frying pan. Rinse and trim cauliflower and broccoli and divide into florets. In succession, cook cauliflower and broccoli in lightly salted boiling water until al dente, about 10 minutes. Drain, reserving cooking water.
2.
Heat butter or margarine in a saucepan. Add flour and sauté briefly. Stir in milk until smooth. Stir in 1/4 liter (approximately 1 cup) reserved cooking water and bring sauce to a boil.
3.
Grate Emmentaler cheese and stir into sauce until melted. Season with salt, pepper and nutmeg. Pour cheese sauce over cauliflower and broccoli. Peel and chop eggs. Sprinkle vegetables with chopped eggs, sesame seeds and parsley.
