Broccoli casserole with cream and cheese
6 servings
50 minutes
Broccoli casserole with cream and cheese is a refined dish of French cuisine that combines the tenderness of vegetables with the creamy texture of the sauce and the zest of cheese. This simple yet elegant treat comes from traditional French casseroles where fresh ingredients unite in a harmony of flavors. Broccoli retains a slight crunch while the sauce makes the dish soft and airy. The delicate cheese crust adds an appetizing texture. The casserole is perfect for a light dinner or as a side dish to meat dishes, served both in everyday home meals and at festive tables, highlighting the sophistication and simplicity of French culinary art.
1
Wash the cabbage and separate it into florets. Boil in salted water until half cooked (frozen cabbage can be boiled without thawing. Boil water, add cabbage, and turn off the heat after 10 minutes. For fresh cabbage, boiling for 2-3 minutes in boiling water is sufficient).
- Broccoli cabbage: 800 g
- Salt: to taste
2
Drain in a colander and let excess water drip off; the less water, the denser the casserole.
3
While the cabbage is boiling, let's prepare the sauce. For this, lightly fry the flour in butter.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
4
Add the cream and bring to a boil (but do not boil, otherwise the cream will curdle). To prevent lumps of flour in the sauce, the cream should be added gradually, in small portions, while stirring and mashing thoroughly.
- Cream 10%: 500 ml
5
Add grated cheese to the sauce. When the cheese is fully melted, season with salt and pepper to taste.
- Cheese: 150 g
- Salt: to taste
- Ground black pepper: to taste
6
Place the cabbage in a baking dish and pour the sauce over it. Bake at 180 degrees until a golden crust forms. In my oven, this took 30 minutes.