About this recipe:I make it as described for adults, but for kids, I leave the wine out and add more milk or some cream, and my daughter loves it. It's a family favourite all around, and a great way to get children eating green veg.
200ml hot milk
200ml white wine
100g freshly grated Parmesan
2 eggs, beaten
salt and freshly ground pepper to taste
nutmeg to taste
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Method Prep:15min › Cook:45min › Ready in:1hr
Cut the cauliflower and broccoli into florets. Place into a pan of salted boiling water. Boil for 10-15 minutes until the vegetables are cooked, but still al dente. Drain well.
Heat oven to 220 C / Gas 7. Grease a baking dish.
Melt butter and add flour. Cook while stirring constantly for 1-2 minutes to a roux. Add hot milk and keep stirring until you have a thick sauce with no lumps. Stir in wine and bring to boil again.
Stir in Parmesan cheese and eggs. Season with salt, pepper and nutmeg.
Mix the sauce with the drained cauliflower and broccoli, pour into a baking dish and smooth out.
Bake for 20-25 minutes in preheated oven until the gratin is browned up nicely. Serve hot.
This was a little different to the normal sauce so I thought I would try it. Only had a kilo of broccoli but this was more than enough for the two of us for two days. I used cheddar as cheaper. Sauce was a bit thick for me so just added a little more liquid. Hubby said liked it 3 times during the meal. Easy to do & will use again. - 01 Apr 2012