Vegetable gratin

Ingredients for Vegetable gratin

Instructions for Vegetable gratin

To prepare the Vegetable gratin recipe, please follow these instructions:

Blom cabbage cleaned, rinsed and divided into florets. Cauliflower bouquets placed in a saucepan, added water that barely covers and a little salt, they boil barely tender and pour into a strainer, and drips, boiling water is stored.

Red dot is melted in a thick-bottomed saucepan. The flour will be honored by and touched well over a low heat. The mixed milk-cauliflower water is added at a time and beat well through to the sauce has boiled for a few minutes over a low flame and has become thick. ½ TSP. white pepper, vegetable stock and salt added and stirred a bit yet. Then take the Pan from the fire and cools a bit, before the eggs are whisked in, one at a time.

A heat-proof platter lubricated well with butter, and sprinkled with breadcrumbs. Cauliflower bouquets are added in, and the sauce is poured over the cabbage flower. Finally, sprinkled with bread crumbs over the entire surface of the gravy and small butter BLOBs are distributed to the breadcrumbs. The dish in the oven at 180 degrees c. alm. oven for about 40 minutes, or until it is baked and nicely raised, with golden surface.

Serve immediately, with karbonader, meatballs, chops or breakfast sausages and hasselbackkartofler sprinkled with parsley.