- 1 small Cauliflower
- 1 bunch Carrots
- 2 stalks leek
- Vegetable broth (instant)
- 50 grams Butter
- 40 grams Pastry flour
- 250 milliliters Milk
- 1 Egg yolk
- grated Nutmeg
- 1 bunch Chives
- 50 grams Bacon
- 2 tablespoons Sunflower seeds
Rinse the vegetables. Divide the cauliflower into florets, cut the carrots into pieces, and slice the leeks into rings. Cook the cauliflower, carrots and leeks successively in boiling vegetables broth; cook the cauliflower and carrots for about 8 minutes, while leeks for about 2 minutes. Take out the cooked vegetables with a skimmer from the broth.
For the Bechamel sauce, heat the butter in a pot and fry the flour. Stir in the milk and vegetable broth while stirring. Simmer for a few minutes. Whisk egg yolk with a little water, stir into the sauce and let thicken. Season with salt, pepper and nutmeg.
Rinse the chives, shake dry and chop. Mix the chives together with the cooked vegetables into the sauce.
Fry the bacon until brown in a hot pan. Toast the sunflower seeds briefly in a dry pan.
Divide the vegetables into bowls and serve sprinkled with fried bacon and toasted sunflower seeds.