Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 0.5 ½ cauliflower
- 8 carrot (s)
- 1 tablespoon oil (sunflower oil)
- 1 tablespoon mustard
- 200 ml cream
- 1 tablespoon vegetable stock, instant
- 50 g cheese (ratin cheese), rated or processed cheese
- salt and pepper
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C.
- Separate the florets from the cauliflower and blanch for 5 minutes in salted water. Clean the carrots and cut into slices about 0.5 cm wide, also add to the salted water for 4 minutes. Then drain both in a sieve and pour into a baking dish.
- Mix the cream (if you like it more calorie-conscious, you can also use milk here) with the vegetable stock. Dice the onion and sweat in the oil until translucent. Then make a roux with the flour and cream broth and add both the mustard and the cheese. Season with salt and pepper and then spread the sauce over the vegetables.
- Then put in the hot oven for 15 minutes. Serve hot.
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