Cut the broccoli into florets with a knife. If necessary, thinly peel the thick, crunchy broccoli ribs and cut into larger pieces. Wash everything in cold water, then drain.
Pour water into a saucepan about two fingers high, season with salt, bring to the boil.
Let the chopped broccoli vegetables cook gently for about 3 minutes.
Drain through a sieve, catch the cooking water in a container and set aside.
Rinse the broccoli vegetables in the sieve with cold water, this gives them a nice dark green color.
Butter a sufficiently large ovenproof baking dish or two smaller dishes.
Layer the broccoli florets and the thick ribs of the vegetables in the pan, evenly spreading them out.
For the sauce for gratinating, melt the butter or margarine in a saucepan.
Pull the pot to one side, stir the flour into the hot fat with a mixing spoon, deglaze with the collected vegetable water and milk, add the stock cube, crumbled slightly. With the help of a whisk, stir everything well immediately so that no lumps are formed. Put it back on the stove and bring to the boil while stirring.
Salt, pepper, season with a little grated nutmeg if necessary.
Preheat the oven to 200 ° C.
Cover the vegetables with the bechamel sauce and sprinkle with the grated cheese.
Put the prepared broccoli in the form in the oven on the middle rack and bake at 200 ° C for 25 - 30 minutes until the coated sauce and cheese have turned a beautiful golden yellow color
Ingredients
Print Recipe
Pin Recipe