| 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.
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