Romanesco gratin with béchamel sauce
Steamed Romanesco broccoli florets, coated in a rich béchamel sauce, and then baked in the oven: a simple and comforting vegetable dish for four people.
The Romanesco is served here as a gratin, topped with a light béchamel sauce that has been baked until golden brown. This is a simple preparation, provided that the vegetable is cooked properly, as it can easily fall apart.
Ingredients and directions
- Prep time20 min
- Cook time35 min
- Resting12 min
- Total1 hr 7 min
- DifficultyEasy
- CostBudget
- Cooking methodgratin
- Estimated cost$1.41 $0.35 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.04
béchamel sauce
- $0.74
- $0.55
- $0.08
Prices from US supermarkets.
Directions
- Cut the Romanesco into bouquets of similar size. ≈ 8 min
- Submerge them in a large quantity of boiling, salted water.
- Cook for 10 to 12 minutes, then remove them with a slotted spoon and immediately cool them.
- Spread the vegetable out in a large dish. ≈ 4 min
- Prepare the béchamel sauce using butter, flour, and milk, then pour it over the vegetable. ≈ 3 min
- Bake and gratinee.
The bill
Romanesco gratin with béchamel sauce
- salt$0.04
- 750 ml of milk$0.74
- 60 g of butter$0.55
- 60 g of flour$0.08
Total$1.41
that's $0.35 per person
Estimated price; varies by store.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.