Serves 4
Directions
- 1Start by cutting the potatoes and carrots into large pieces.
- 2Crush the garlic.
- 3Prepare the tops of broccoli.
- 4Place the potatoes, carrots, and garlic in a casserole.
- 5Add broth to cover the vegetables.
- 6Cook for 15 minutes, and as soon as it shivers, steam the broccoli just above the vegetables.
- 7Meanwhile, cut the Reblochon quietly.
- 8Melt the butter for the béchamel sauce.
- 9Gradually add the flour, mix well, and dirty it.
- 10Add milk and a little broth to the roux.
- 11Whip well to incorporate all ingredients.
- 12Add the pieces of Reblochon, melt them, and simmer the preparation until serving.
- 13Adjust the seasoning with salt and pepper.
- 14Mix well.
- 15Put all the vegetables directly in a bowl with the creamy and cheesy sauce.
- 16Add some small herbs.
- 17Resume the seasoning and taste.
Ingredients
- 4 carrots
- 2 large potatoes
- 1 small brocoli
- 2 garlic cloves
- 2 cm fresh ginger
- 1.5 L broth (vegetable or poultry)
- 50 g butter or olive oil
- 50 g flour
- 50 cl milk
- 75 cl milk
- 10 g salt
- 5 g pepper
- 0.5 farmhouse reblochon
Equipment
casserolewhiskbowl
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