Broccoli and Cauliflower Gratin

IMG_0764

KITCHEN KIT:
A sauce pan, a whisk an ovenproof dish

Ingredients:
For the Vegetables:
1.  Broccoli
2.  Cauliflower

For the Mornay Sauce:
3.  30g butter
4.  30g plain flour
5.  300ml full fat milk
6.  50ml single cream
7.  30g grated gruyere cheese
8.  ½ tsp whole grain mustard
9.  1 clove
10. 1 small onion peeled
11. 1 bay leaf
12. Pinch of ground white pepper
13. Pinch of cayenne pepper
14. Pinch of nutmeg

For the Gratin:
15. Some chives finely chopped
16. 5g dried breadcrumbs
17. 5g chopped hazelnuts
18. 5g parmesan cheese (optional)
19. 30g gruyere cheese

For the Vegetables:
1.  Pre-heat oven to 200C. Meanwhile, on a medium size pan, bring salter water to a boil, add the cauliflower, and cook for 5 minutes then add the broccoli for a further 4 minutes. Darin and set aside once cooked.

 IMG_0733

 

For the Mornay Sauce:
2.  On a large sauce pan melt butter over a medium heat, once melted add your flour and stir until you have a smooth paste. Slowly add your milk whisking constantly.
3.  Once all ingredients are incorporated stir in your single cream, grated gruyere, mustard, onion, clove and bay leaf. Season with some ground white pepper, cayenne pepper and nutmeg. Simmer over low-medium heat for 7-8 minutes whisking occasionally to avoid lumps from forming.

IMG_0731
4.  After simmering, remove the onion, clove and bay leaf. Pour the mornay sauce over cooked broccoli and cauliflowe.

 IMG_0734

For the Gratin:
5.  Top the oven proof dish with the rest of the Mornay sauce, sprinkle over breadcrumbs, chopped hazelnuts, parmesan and gruyere cheese. Bake for 10 minutes. Remove from the oven, set oven to grill and return it back in the oven to brown for 2-3 minutes.

 IMG_0740

IMG_0762

Serve with strips of pan fried crispy prosciutto and roast pork. (Roast pork belly recipe can be found on the English Cuisine or  Meat&Poutlry section of this site)

Leave a Reply