Description

SERVES 4/6

PREPARATION: 40 min 
COOKING TIME*: 10-15 min 
RECOMMENDED EQUIPMENT: shallow pyrex dish (approx. 26 cm long)

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)

INGREDIENTS 
750 g of vegetables (for example, broccoli, Brussels sprouts, leeks, cauliflower, fennel) 
40 g of grated gruyère type cheese 
1 tablespoon of breadcrumbs 
a little butter (to taste)

FOR THE BECHAMEL SAUCE 
25 g of butter 
30 g of flour 
500 ml of milk 
salt, nutmeg

Wash and cut the vegetables. Blanche the vegetables for a few minutes in boiling, salted water, then drain and dry them. Butter the dish and add the vegetables to it.

Cover with the bechamel sauce.

Mix the breadcrumbs and cheese together and sprinkle over the bechamel sauce. Dot with butter.

TO MAKE THE BECHAMEL SAUCE Melt the butter, pour in the flour, mixing thoroughly all the time to prevent any lumps forming. Add the milk a little at a time and continue cooking, stirring constantly until the sauce reaches the desired consistency.

Once cooked, season with a little salt and a pinch of grated nutmeg.

Select “VEGETABLES” from the “RECIPES” menu then the “VEGETABLE GRATIN” recipe and confirm.