250 g (8 oz) cauliflower flowerets
250 g (8 oz) broccoli flowerets
250 g (8 oz) broccoli flowerets
for the topping
1/8 cup (30 g) 6 teaspoons butter
1 cup (2 oz) 60 g soft white breadcrumbs
3 teaspoons chopped fresh parsley
1 hard-boiled egg, sieved
1 cup (2 oz) 60 g soft white breadcrumbs
3 teaspoons chopped fresh parsley
1 hard-boiled egg, sieved
for the sauce
1/8 cup (30 g) 6 teaspoons butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
315 ml (10 fl oz) 1 1/4 cups milk
salt and ground black pepper
1/4 cup (1 oz) 30 g plain flour (All purpose)
315 ml (10 fl oz) 1 1/4 cups milk
salt and ground black pepper
method
1. To make topping, heat butter in a pan, add breadcrumbs and fry until golden.
2. Put in a bowl, add parsley and egg.
3. To make sauce, put butter, flour, milk and salt and pepper to taste in a saucepan.
4. Whisk together over a moderate heat until thick. Cook for 1-2 minutes, then keep warm.
5. Cook cauliflower and broccoli in boiling, salted water for 3-4 minutes until just tender.
6. Drain and place in a warmed serving dish.
7. Pour over sauce and sprinkle over topping. Serve hot.
2. Put in a bowl, add parsley and egg.
3. To make sauce, put butter, flour, milk and salt and pepper to taste in a saucepan.
4. Whisk together over a moderate heat until thick. Cook for 1-2 minutes, then keep warm.
5. Cook cauliflower and broccoli in boiling, salted water for 3-4 minutes until just tender.
6. Drain and place in a warmed serving dish.
7. Pour over sauce and sprinkle over topping. Serve hot.
serving amount
serves 4 - 6.
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