Cauliflower, broccoli and Romanesco gratin with Pepico mustard honey
A gratin dish with punch and flavour! Cauliflower, broccoli and Romanesco gratin with Pepico mustard honey
Portions Serves 4 people
- 300 g cauliflower
- 250 g broccoli
- 300 g Romanesco
- 1 tbsp. butter
- 250 ml single cream
- 150 ml milk (for example low fat)
- 2 tbsp. Maizena (corn flour)
- 2 tbsp. Pepico mustard honey
- sea salt with herbs, pepper according to taste
- 60 g grated cheese
Preparation and cooking of the vegetables:
Prepare cauliflower, broccoli and Romanesco and cut into equal sized rosettes. Parboil for app. 3-5 minutes in boiling salt water. The vegetables should not be too soft. Pour off the water, blanche with cold water and drain in a sieve.
Preheat the oven and prepare the baking dish
Preheat the oven to 200°C. Grease the baking dish with butter. Arrange the vegetables in the dish.
Preparation of the sauce:
Stir the Maizena into the milk and the single cream and bring to the boil.
Add the Pepico and let it boil for about 2 minutes.
Add sea salt with herbs and pepper to taste and spread the sauce over the vegetables.
Sprinkle the grated cheese on top and bake in the oven for about 20 minutes.