Pulse and Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup Lentils (e. g. puy lentils)
- 1 ⅔ cups vegetable stock
- 2 Tbsps butter (chopped)
- 28 ozs Cauliflower
- Plus
- 3 Tbsps butter
- 1 shallot (diced)
- 3 Tbsps flour
- ⅜ cup dry white wine
- 1 ⅔ cups milk
- Nutmeg
- lemon juice
- ¾ cup grated Cheese (e. g. Emmental)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Cook the lentils in the hot vegetable stock until almost done. Drain and place in a baking dish with 3-4 tbsp of stock. Season with salt and ground black pepper and sprinkle with the chopped butter.
3.
Blanche the cauliflower in salt water for approx. 2 minutes. Quench, drain and place in the baking dish with the lentils.
4.
Heat 3 tbsp butter in a pot, fry the shallot and stir in the flour. Add the white wine and stir it in using a whisk. Bring to the boil and then add the milk. Simmer for approx. 15 minutes stirring occasionally. Season with salt, ground black pepper, nutmeg and lemon juice.
5.
Pour the sauce over the lentils and the cauliflower and sprinkle with cheese. Bake in the oven for approx. 30 minutes until golden brown.
