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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
VEGETABLE GRATIN
Serves 4/6Serves 4/6
Wash and cut the vegetables. Blanche the vegetables
for a few minutes in boiling, salted water, then drain
and dry them.
Butter the dish and add the vegetables to it. Cover
with the bechamel sauce.
Mix the breadcrumbs and cheese together and sprinkle
over the bechamel sauce.
Dot with butter.
To make the bechamel sauce:
Melt the butter, pour in the fl our, mixing thoroughly
all the time
to prevent any lumps forming. Add the milk a little at
a time and continue cooking,
stirring constantly until the sauce reaches the desired
consistency.
Once cooked, season with a little salt and a pinch of
grated nutmeg.
Select “VEGETABLES” from the “RECIPES” menu then
the “VEGETABLE GRATIN” recipe and confi rm.
Notes:
__________________________________________
Preparation: 40 min
Cooking time*: 10-15 min
Recommended equipment:
shallow oven proof dish
(approx. 26cm long)
Tips and variations:
Use smoked Ceder in place of
gruyère.
57
VEGETABLES
750g of vegetables (for example, broccoli, Brussels
sprouts, leeks, caulifl ower, fennel)
40g of grated gruyère type cheese
1 tablespoon of breadcrumbs
a little butter (to taste)
For the bechamel sauce:
25 g of butter
30 g of fl our
500 ml of milk
salt, nutmeg
59


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