Recipes

VEGETABLE GRATIN
Serves 4/6
Wash and cut the vegetables. Blanche the
vegetables for a few minutes in boiling, salted
water, then drain and dry them.
Butter the dish and add the vegetables to it.
Cover with the bechamel sauce.
Mix the breadcrumbs and cheese together and
sprinkle over the bechamel sauce.
Dot with butter.
To make the bechamel sauce:
Melt the butter, pour in the fl our, mixing
thoroughly all the time to prevent any lumps
forming. Add the milk a little at a time and
continue cooking, stirring constantly until the
sauce reaches the desired consistency.
Once cooked, season with a little salt and a
pinch of grated nutmeg.
Select “VEGETABLES” from the “RECIPES”
menu then the “VEGETABLE GRATIN” recipe
and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 10-15 min
Recommended equipment:
shallow pyrex dish
(approx. 26 cm long)
Tips and variations:
• Use smoked Ceder in place of
gruyère.
25
VEGETABLES
750 g of vegetables (for example, broccoli,
Brussels sprouts, leeks, caulifl ower, fennel)
40 g of grated gruyère type cheese
1 tablespoon of breadcrumbs
a little butter (to taste)
For the bechamel sauce:
25 g of butter
30 g of fl our
500 ml of milk
salt, nutmeg
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)