Ingredients
8 small potatoes, quartered
2 rutabagas, peeled, cut into slices
4 small onions, cut in half
200 g of cauliflower in bloom
60g of butter
1 clove of garlic, crushed
1/3 bowl of flour
300 ml chicken broth
375 ml of milk
Salt and pepper
1/2 bowl of grated Parmesan cheese
Preparation
Preheat the oven to 180 ° C. Place the potatoes, rutabagas, onions and cauliflower in a
1.5L casserole.
Melt the garlic in the butter of a saucepan. While stirring, add the flour and cook 1 minute.
Stir and gradually turn broth and milk. Salt and pepper.
Cook over medium heat, turning constantly, until boiling and thickening of the sauce.
Pour the sauce over the vegetables. Cover and bake 1 hour. Sprinkle with grated cheese and gratin 10 minutes