User Manual

Side dishes and vegetables, vegetarian dishes and bakes 53
Cauliflower bake [Index: ]
MCRC00901848_BO_Blumenkohlauflauf-028_F39MCIM00907260_SE_Blumenkohlauflauf-009MCRC00897314_NF_Blumenkohlauflauf-015_RZ0VegetablesPotatoesPreparation methodsBakingRecipe categoriesBakingSide dishes, Bakes
For 6 servings
Large ovenproof dish
VEGETABLES:
600 g potatoes
1 small floret cauliflower, approx. 1 kg
Salt
20 g butter
1 red pepper or 1 bunch spring onions
BÉCHAMEL SAUCE:
1 onion
40 g butter
40 g flour
300 ml milk
300 ml cream
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
FOR SPRINKLING:
100 g bacon
150 g cheese, e.g. medium mature Gouda
IN ADDITION:
Butter for greasing
Per serving
556 kcal, 30 g carbs, 41 g fat, 17 g protein,
2,5 BU
PREPARATION
1. Wash and peel the potatoes, and cut into slices approx. 5 mm thick. Wash and trim the cauliflower
and divide into small florets. Put both into a saucepan, fill with water so that it just covers the
vegetables and add salt. Add the butter and allow to boil for 5 minutes. Then strain and leave to dry
well.
2. Wash the peppers or spring onions. Halve and core the peppers, then cut them into strips, or
remove the stalk from the spring onions and cut them into rings.
3. For the sauce, peel the onions and dice them. Heat the butter in a saucepan and sweat the diced
onions in it for approx. 3 minutes. Add the flour and stir well. Deglaze with milk and cream and bring
to the boil whilst stirring. Let the sauce simmer until it starts to thicken. Season to taste with salt,
pepper and nutmeg.
4. Grease the ovenproof dish. Add the sliced potatoes, cauliflower and peppers or spring onions to
the dish and pour the Béchamel sauce over it.
5. Cut the bacon into strips and cut the cheese into cubes. Scatter both over the bake. Bake as
indicated.
Setting procedure:
Top/bottom heating
180 °C
Added steam, medium
Cooking time: 30-35 minutes
Tip:
The Béchamel sauce will become less substantial
if you only use 100 ml cream and 500 ml milk.
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