Gratin of cauliflower mushrooms and light
ingredients
200 g cauliflower
200g mushrooms Paris
50g butter
50 g gruyere
1 medium onion
8 pieces of asparagus
1 liter of semi-skimmed milk
5 c. tablespoons Sauceline Sauces White Maïzena®
salt, pepper, nutmeg
200g mushrooms Paris
50g butter
50 g gruyere
1 medium onion
8 pieces of asparagus
1 liter of semi-skimmed milk
5 c. tablespoons Sauceline Sauces White Maïzena®
salt, pepper, nutmeg
Preparation
STEP 1- preheat your oven gas mark 6 (180 ° c).
STEP 2- Peel and blanch the cauliflower, mushrooms and asparagus Paris.
STEP 3- Coupez onion once peeled and all diced vegetables.
STEP 4- Disposez all in one dish.
STEP 5- In a saucepan over low heat, pour the milk.
STEP 6- Saupoudrez of Sauceline White Sauces cornstarch ®
STEP 7- Faites cook until boiling, add the butter and let melt.
STEP 8- Versez all on vegetables.
STEP 9- Parsemez Gruyere.
STEP 10- Placez in oven 20 minutes.
STEP 2- Peel and blanch the cauliflower, mushrooms and asparagus Paris.
STEP 3- Coupez onion once peeled and all diced vegetables.
STEP 4- Disposez all in one dish.
STEP 5- In a saucepan over low heat, pour the milk.
STEP 6- Saupoudrez of Sauceline White Sauces cornstarch ®
STEP 7- Faites cook until boiling, add the butter and let melt.
STEP 8- Versez all on vegetables.
STEP 9- Parsemez Gruyere.
STEP 10- Placez in oven 20 minutes.
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