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St Hubert Fine Cuisine Sauces
- INGREDIENTS: WHEAT FLOUR, MALTODEXTRIN, CORNSTARCH, SALT, HYDROLYZED PLANT PROTEIN (SOY, CORN), BUTTER POWDER, VEGETABLE OIL SHORTENING (CONTAINS PALM OIL), ONION POWDER, TORULA YEAST, SOY FLOUR, CARAMEL POWDER, SPICES.
- CONTAINS: WHEAT, MILK, SOY.
- IN THE EVENT OF ANY DISCREPANCY BETWEEN THIS INFORMATION AND THE INFORMATION GIVEN ON THE PACKAGING, THE PACKAGING SHALL PREVAIL.
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Features
- They're ideal for the novice chef who wants to whip up a quick crowd pleaser.With no fuss and no muss, as well as for slightly more experienced cooks who want to let their imagination run free and create something original!
- Broccoli Au Gratin with Cauliflower
- Servings: 4 to 6
- Preparation: 15 minutes
- Cooking: 10 to 15 minutes
- Refrigeration: none
- Quantities Ingredients
- 1 1 pouch of BCHAMEL sauce mix, prepared according to the directions
- 90 g 3 oz Mozzarella cheese, grated
- 90 g 3 oz Provolone cheese, grated
- freshly ground pepper
- 1/2 1/2 broccoli, cut into small florets and blanched
- 1/2 1/2 cauliflower, cut into florets and blanched
- 45 ml 3 Tbsp fine bread crumbs
- Preheat oven to 180C (350F). Add grated cheeses to warm BCHAMEL sauce, stirring until melted and well blended.
- Season. In a quiche dish, arrange the broccoli and cauliflower florets in the shape of a dome, with the stems towards the bottom. Drizzle the dome with sauce and sprinkle with bread crumbs.
- Cook in the oven for 10 to 15 minutes, until the crust is golden brown and the vegetables are cooked. Serve warm as a side dish.
- Suggestion: To cook au gratin, broil in the oven.
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