Choufleur et Choux Broccoli a la Mornay Gratinee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp salt, for boiling water1 large head broccoli, chopped into florets1 large head cauliflower, chopped into florets--Sauce Mornay--1/4 cup salted butter6 tbsp flour2 cups evaporated milk, heated to a near boil1 cup 1% milk, heated to a near boil1/3 cup fresh-grated Swiss cheese1/3 cup fresh-grated Parmesanpinch nutmegpinch cayenne--Assembly--3 tbsp panko bread crumbs2 tbsp fresh-grated Swiss cheese2 tbsp melted butter, plus more for baking dish
--Blanching--
Bring a large pot of water to a boil and add salt.
Add broccoli and cook 4 minutes, remove to an ice water bath to shock then drain completely.
Add cauliflower to the water and cook 6 minutes. Remove to an ice water bath to shock and then drain completely.
--Sauce--
Melt butter in a heavy-bottomed saucepan over low heat.
Add flour and cook, stirring continuously, for 2-3 minutes (it should not colour). Remove from heat.
Pour in hot milk all at once and immediately begin whisking vigorously, incorporating all of the roux from the sides, bottom and edges of the pan.
Return to medium-low heat and stir until the sauce comes to a boil. Cook, stirring, 1 minute.
Remove from heat and mix in the cheeses, nutmeg and cayenne until sauce is smooth.
--Assembly--
Preheat oven to 375F and grease an 9 x 13 roasting casserole with butter.
Spread 1/3 of the hot Mornay sauce on the bottom of the dish.
Pour blanched vegetables on top of the sauce abd season with sea salt and black pepper to taste.
Pour remaining sauce overtop in an even layer. Sprinkle with bread crumbs and cheesem then drizzle with melted butter.
*If preparing ahead of time, cover with waxed paper and refrigerate*
When ready to bake, place in the upper third of the preheated oven and bake 35 minutes. Serve immediately.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Bring a large pot of water to a boil and add salt.
Add broccoli and cook 4 minutes, remove to an ice water bath to shock then drain completely.
Add cauliflower to the water and cook 6 minutes. Remove to an ice water bath to shock and then drain completely.
--Sauce--
Melt butter in a heavy-bottomed saucepan over low heat.
Add flour and cook, stirring continuously, for 2-3 minutes (it should not colour). Remove from heat.
Pour in hot milk all at once and immediately begin whisking vigorously, incorporating all of the roux from the sides, bottom and edges of the pan.
Return to medium-low heat and stir until the sauce comes to a boil. Cook, stirring, 1 minute.
Remove from heat and mix in the cheeses, nutmeg and cayenne until sauce is smooth.
--Assembly--
Preheat oven to 375F and grease an 9 x 13 roasting casserole with butter.
Spread 1/3 of the hot Mornay sauce on the bottom of the dish.
Pour blanched vegetables on top of the sauce abd season with sea salt and black pepper to taste.
Pour remaining sauce overtop in an even layer. Sprinkle with bread crumbs and cheesem then drizzle with melted butter.
*If preparing ahead of time, cover with waxed paper and refrigerate*
When ready to bake, place in the upper third of the preheated oven and bake 35 minutes. Serve immediately.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 13.8 g
- Cholesterol: 41.3 mg
- Sodium: 232.5 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.1 g
- Protein: 11.4 g
Member Reviews