Description
Zarte Blumenkohl- und Brokkoliröschen mit süßen Möhren und herzhaftem Schinken, umhüllt von einer samtigen, cremigen Käsesauce. Goldbraune Kruste, reich an Geschmack, weich schmelzend und aromatisch ausgewogen.
Ingredients
Scale
- 1 Blumenkohl, klein, 750 g
- 350 g Brokkoli
- 150 g Möhre(n)
- 200 g Schinken, gekocht
- 50 g Butter
- 30 g Mehl
- 200 g Sahne
- 0,12 Liter Milch
- 120 g Käse, gerieben
- Salz
- Pfeffer
- Muskat
Instructions
- Begin by preparing the cauliflower: cut out the core (Strunk) and remove all the leaves. Then, divide the cauliflower head into small florets. Rinse the florets thoroughly under cold running water to remove any dirt or insects, then drain well in a colander or on kitchen paper.
- Next, prepare the broccoli: wash the broccoli and let it drain. Remove any leaves attached to the broccoli. Separate the florets from the stalk. Trim the stalks to a suitable length and make shallow crosswise cuts on the stalks to help them cook evenly. Peel the stalks carefully to remove the tough outer layer.
- Clean the carrots by peeling them and then finely dice them into small cubes to ensure even cooking. Cut the cooked ham into thin strips for layering later.
- Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water. First, add the cauliflower florets and cook them for 3 minutes to start the softening process.
- After 3 minutes, add the diced carrots and broccoli florets to the pot with the cauliflower. Continue to cook all the vegetables together for an additional 7 minutes. The vegetables should be tender but still slightly firm (al dente). Drain all the vegetables thoroughly using a colander and set aside to remove excess water.
- Preheat your oven to 200 degrees Celsius (about 392°F).
- Prepare the creamy cheese sauce: in a saucepan, melt the butter over medium heat until fully liquid and slightly bubbling.
- Gradually add the flour to the melted butter and stir continuously with a whisk or wooden spoon. Cook the mixture gently for a few minutes until it turns a light golden color and loses its raw flour taste, but do not let it brown too much.
- Slowly pour in the cream and milk while stirring constantly to avoid lumps. Continue stirring and bring the sauce to a gentle simmer.
- Allow the sauce to simmer for 3 to 4 minutes, stirring frequently, until it thickens to a creamy consistency that coats the back of a spoon.
- Add the grated cheese to the sauce and stir until it has completely melted and the sauce is smooth.
- Season the cheese sauce with salt, freshly ground black pepper, and a pinch of grated nutmeg to enhance the flavor. Let the sauce simmer for another 2 to 3 minutes while stirring occasionally to develop the flavors and ensure a smooth texture.
- Place the drained vegetables into a baking dish, spreading them out evenly to create a uniform layer.
- Sprinkle the cooked ham strips evenly over the vegetables to distribute the meat flavor throughout the dish.
- Pour the prepared creamy cheese sauce evenly over the vegetables and ham, covering the entire surface to ensure every bite is coated with the rich sauce.
- Transfer the baking dish into the preheated oven set to 180 degrees Celsius with the fan (Umluft) function.
- Bake the dish for approximately 15 minutes, or until the top turns golden brown and slightly crispy, indicating the cheese sauce has set and developed a delicious crust.
- Remove the dish from the oven carefully and let it rest for a few minutes before serving to allow the sauce to settle and the flavors to meld.
Notes
For a more intense cheese flavor, you can use a sharp cheese like aged Gouda or Emmental. Additionally, to add extra texture and flavor, sprinkle some breadcrumbs mixed with grated cheese on top before baking. This dish pairs wonderfully with fresh crusty bread or boiled potatoes. If you prefer a vegetarian version, omit the ham or replace it with sautéed mushrooms.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 15-25g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
