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CATEGORY CUISINE TAG YIELD
Dairy Food networ, Food6, New 4 servings

INGREDIENTS

1 Celeriac
1 Bulb fennel
175 g Broccoli florets
25 g Butter
25 g Flour
600 ml Milk
2 tb Bread crumbs
2 tb Parmesan cheese

INSTRUCTIONS

Preheat the oven to 180C/350F/gas 4.
Peel and dice the celeriac. Trim the feathery top from the fennel and
dice, then par-boil both for 6-7 minutes. Remove the vegetables with
a slotted spoon and add the broccoli to the boiling water and
par-boil for
203    minutes then drain.
Meanwhile, melt the butter in a pan, add the flour and mix well. Add
the milk gradually, stirring all the time over a medium heat until
the sauce is smooth and glossy.
Keep hot over a gentle heat until the vegetables are ready.
Put the vegetables into a gratin dish and cover with the sauce.
Sprinkle the Parmesan cheese and bread crumbs over the top. Bake for
30 minutes or until the topping is brown and crispy.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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