Chef Melis Dereboy has prepared a practical and delicious Sage Cauliflower Gratin recipe that will complement your Eid feast beautifully.
Ingredients:
500 grams cauliflower
300 grams chestnut mushrooms
2 tablespoons olive oil
¼ bunch fresh sage
50 grams butter
40 grams / 2 tablespoons flour
300 ml milk
50 grams grated Parmesan
Black pepper
Nutmeg
Salt
Separate the cauliflower into florets and boil for 5 minutes. Sauté the mushrooms with 2 tablespoons of olive oil.Melt 50 grams of butter, sift in the flour, and stir until it smells fragrant. When it starts to change color, it's ready.Add the milk and stir until smooth.
Add the Parmesan and spices.Mix the boiled cauliflower and mushrooms and place them in a baking dish.Pour the prepared béchamel sauce over the top and garnish with sage leaves.Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the top is golden brown.
A gratin recipe that pairs wonderfully with meat dishes. It’s practical enough to prepare in advance and pop in the oven at mealtime. If you find it difficult to serve in one dish, you can also prepare it in individual soufflé dishes. Enjoy!
Melis Dereboy
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