Broccoli & Cauliflower Mornay

Broccoli & Cauliflower Mornay

1 Head of Broccoli.
Half a Cauliflower.
1 Cup of grated Cheese.
White Sauce:
1/2 ltr milk.
45g butter.
45g plain flour.
1/4 small onion (diced).
1 bay leaf.
1 clove.
1 tbsp cream.
Salt & pepper to taste.


Make a roux with butter & flour stirring with a wooden spoon in a heavy bottomed pan (to stop the mixture burning) on the stove.
Boil milk, onion, clove & bayleaf & gradually stir into roux mix until thickens.
Strain & cool & stir in a tbsp cream, season to taste.

Wash, cut & portion broccoli & cauliflower.
Blanch in salted boiling water – do not overcook.
Cool down in ice water.
Arrange white & green in baking dish & pour over the white sauce mix.
Top with grated cheese and bake in 180 deg C oven for approx 10-15 minutes or until golden brown.

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