Cauliflower and broccoli with creamy béchamel sauce
By: Antony Worrall Thompson From: Worrall Thompson
Printer friendly version
-
Cauliflower and broccoli with creamy béchamel sauce
- Prep time:
- 5 mins
- Cook time:
- 5 mins
- Serves:
- 6
Antony Worrall Thompson transforms plain old cauliflower and broccoli into a creamy, dreamy dish with a classic sauce
Similar recipes
Ingredients
- 600 g Cauliflower, cut into florets
- 600g broccoli florets
For the sauce:
- 85g Butter
- 85g plain flour
- 850ml full-fat Milk
- freshly ground black pepper
- 40g Parmesan, grated
- 130g Cheddar cheese, grated
Method
1. Bring a large saucepan of lightly salted water to the boil and cook the cauliflower and broccoli for 6-7 minutes until tender.2. Meanwhile, put a non-stick saucepan or milk pan over a medium heat on the hob and melt the butter. Gradually add the flour to make the base of the sauce. Allow to cook gently for 5 minutes.
3. Add the milk to the pan, bit by bit, and stir it in thoroughly.
4. Add the Parmesan and the cheddar, and season to taste. Stir thoroughly.
5. Drain the cauliflower and broccoli and place it in a serving dish. Ladle the sauce over the vegetables and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register