gluten-free Vegetable gratin
gluten-free Vegetable gratin
Ingredients
Cauliflower and broccoli
- Castike
3 tbsp win at
0,5 l milk
2 dl grated cheese or ½ pkt processed cheese
1tspsalt
1 tbsp dried rakuna
Preparation
- Rinse and chop an appropriate amount of cauliflower and broccoli.
- Cook until almost done in water seasoned with salt (a small amount of water in the bottom of the pan is enough, as the tops will steam. However, you should turn the pan to cook them equally)
- Drain and pour into the baking dish.
- Preheat the oven to 200°C.
- Castike
- Melt the butter in a saucepan and pour in the flour.
- Cook the flour for a moment, then add the milk in small batches, stirring with a whisk.
- Watch the amount of milk. The sauce will gradually increase in size.
- Add the grated or melted cheese and stir until the cheese melts into the mixture
- Season with salt and dried rocket
- Pour the sauce over the cabbage in the baking dish and bake for about 15 minutes
