Romanesco gratin with béchamel
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$1.42 $0.36 / serving Estimated price; varies by store.
- Vegetarian
Ingredients
people
- $0.03
béchamel sauce
- $0.74
- $0.55
- $0.10
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
- salt$0.03
- 750 ml of milk$0.74
- 60 g of butter$0.55
- 60 g of flour$0.10
Total$1.42
that's $0.36 per person
Estimated price; varies by store.
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