Ingredients for 4 people:
800 g potatoes
salt
400 g broccoli
1 medium onion
20 g butter
1 tbsp flour
375 ml vegetable stock
125 g whipped cream
pepper
grated nutmeg
40 g almond flakes
fat for the ramekins
Preparation:
1. Peel and wash the potatoes, cut into wedges. Cook in boiling salted water for 15 - 20 minutes, drain. In the meantime, clean and wash the broccoli, cut into small florets. Cook in boiling salted water for approx. 5 minutes, also drain.
2. Peel and finely dice the onion. Melt the butter and sauté the onion in it. Dust with flour and sweat. Add the stock and cream, stirring constantly and bring to the boil. Season to taste with salt, pepper and nutmeg.
3. Fill the vegetables into greased ramekins and drizzle with the sauce. Sprinkle with flaked almonds and bake in a preheated oven (E.-Herd:200°C/ Gas: Level 3) for approx. 15 minutes until golden brown.
Preparation time: approx.50 minutes
Nutritional values per portion approx.:
calories: 329
joules: 1383
Protein: 11,1 g
Fat: 14,0 g
Carbohydrates: 38.6 g
(FoodCentrale by ddp images)
