Broccoli Cauliflower Gratin

For the Broccoli and Cauliflower Gratin, wash the broccoli and cauliflower and divide into florets. Pour some water into a saucepan, salt lightly, bring to a boil and simmer the broccoli and cauliflower florets lightly for about 3 minutes.

Then pour into a sieve – reserving 250 ml of the cooking water – and briefly rinse the vegetables with ice-cold water.

For the béchamel sauce, melt the butter in a saucepan, turn off the heat and stir in the flour with a whisk, add the cooking water and milk and crumble the beef stock cube a little and stir in as well.

Turn on the stove and bring to the boil again, add salt and pepper and season with nutmeg. Preheat the oven to 200 degrees.

Spread the broccoli and cauliflower florets in a roasting pan, sprinkle the bacon cubes on top and pour the béchamel sauce over them. Sprinkle grated cheese on top and bake in the oven for 30 minutes.

Preparation Tip:

The broccoli cauliflower gratin can also be made without bacon. However, the bacon gives the gratin a fine hearty flavor.

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