John Myers
Vegetables: Cauliflower and Brussels Sprouts Gratin
The perfect vegetables: cauliflower and brussels sprouts gratin recipe with a picture and simple step-by-step instructions.
- 1 kg Brussels sprouts fresh
- 1 kg Cauliflower fresh
- 50 ml Cream 10% fat
- 100 ml Vegetable water
- 1 tablespoon Grained vegetable broth *
- 100 g Swiss Emmental, lactose-free
- Clean the Brussels sprouts and cook them in enough water for about 7 minutes until they are firm to the bite. Sieve and collect the water.
- Clean the cauliflower and cut into small florets. Cook them in the same water as the Brussels sprouts for about 5 minutes until they are al dente.
- Place both types of vegetables in a large bowl and season with the grained vegetable stock.
- Now place the vegetables in a suitable casserole dish, mix the cream with 100 ml of the cooking water and pour over the Brussels sprouts and cauliflower mixture.
- Grate the cheese finely and spread it on top.
- Now bake the gratin for about 45 minutes in a preheated oven at about 180 degrees.
- Enjoy with meat or potatoes.
- Note on the picture: This is only about the vegetable recipe, the vegetarians or vegans among you think poor meat
- * Link to spice mixes: Granulated vegetable broth
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