Anti-waste broccoli gratin
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4 rates
Preparation : 20 min
Cooking : 55 min
Total time : 1 h 15 Rest : 0 min
4 people
1 broccoli
500 g of mushrooms
2 tbsp of olive oil
1 pinch of salt
1 pinch of pepper
100 g of Comté cheese
2 tbsp of breadcrumbs
0.5 L of whole milk
50 g of butter
50 g of plain flour
15 g of potato starch
1 pinch of salt
1 pinch of pepper
1 pinch of nutmeg
Associated products
RECIPE STEPS
1
Preheat the oven to 220° C.
2
Remove the small florets from the broccoli (only the tip) along with the thin stems. Cut the foot with the stems into 4 vertically.
- 1 broccoli
3
Wash the Paris mushrooms and cut off the earthy part of the stems.
- 500 g of mushrooms
4
Install the metal bowl. Install the 4 mm grater disc and pass the Comté cheese through it, then set aside. Then install the 2 mm slicer disc and pass the stems and feet through it, then set aside. Finish with the 4 mm slicer disc, then pass the Paris mushrooms through it and arrange them in the gratin dish.
Proceed with the 3 preparations without washing or even rinsing the bowl.
- 1 broccoli
- 500 g of mushrooms
- 100 g of Comté cheese
Robot
5
Put the mushrooms in the gratin dish with a drizzle of olive oil and bake in the oven for 15 minutes while you make the béchamel.
- 500 g of mushrooms
6
Install the metal bowl and put all the ingredients for the béchamel. Run the program.
- 0.5 L of whole milk
- 50 g of butter
- 50 g of plain flour
- 15 g of potato starch
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of nutmeg
Expert
09:00 / 4 / 95°C
7
When the béchamel is finished, remove the mushrooms from the oven and lower the oven temperature to 180 °C.
8
In the casserole dish, add the small broccoli florets and the stems sliced into 2mm pieces, then mix with the mushrooms. Season with salt and pepper. Cover with béchamel sauce, then top with grated Comté cheese and breadcrumbs. Tap the dish lightly so that the béchamel falls to the bottom.
- 1 broccoli
- 500 g of mushrooms
- 1 pinch of salt
- 1 pinch of pepper
- 100 g of Comté cheese
- 2 tbsp of breadcrumbs
9
Bake at 180 °C for 45 minutes. The top of the gratin should be nicely browned and crispy.
