cauliflower gratin with Bechamel paprika
ingredients
800 g cauliflower
4 c. tablespoons flour
paprika
60 g butter
40 cl of milk
60 g parmesan
parsley
salt
4 c. tablespoons flour
paprika
60 g butter
40 cl of milk
60 g parmesan
parsley
salt
Preparation
STEP 1- preheat oven to 210 ° C (th.7).
STEP 2- In fire, wear a pot of salted water to a boil.
STEP 3- Remove green leaves of the cabbage and remove the flowers.
STEP 4- Rincez it, then dip it in boiling water and cook about 20 minutes.
STEP 5- Pendant this time, melt the butter in a saucepan.
STEP 6- Remove from heat and add flour. Mix well.
STEP 7- Incorporez milk gradually and replace over low heat. whisk until the mixture thickens, then cook 1 min.
STEP 8- Assaisonnez with 1 c. Coffee paprika and salt. Mix.
STEP 9- A Once cooked, divide the cabbage florets in a baking dish. Pour the béchamel sauce with paprika.
STEP 10- Recouvrez Parmesan cheese and bake for 15 min.
STEP 11- Remove after cooking, sprinkle with parsley and leave to cool before serving.
STEP 2- In fire, wear a pot of salted water to a boil.
STEP 3- Remove green leaves of the cabbage and remove the flowers.
STEP 4- Rincez it, then dip it in boiling water and cook about 20 minutes.
STEP 5- Pendant this time, melt the butter in a saucepan.
STEP 6- Remove from heat and add flour. Mix well.
STEP 7- Incorporez milk gradually and replace over low heat. whisk until the mixture thickens, then cook 1 min.
STEP 8- Assaisonnez with 1 c. Coffee paprika and salt. Mix.
STEP 9- A Once cooked, divide the cabbage florets in a baking dish. Pour the béchamel sauce with paprika.
STEP 10- Recouvrez Parmesan cheese and bake for 15 min.
STEP 11- Remove after cooking, sprinkle with parsley and leave to cool before serving.
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