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Print Recipe
Broccoli and Cauliflower with a Crispy Crust Recipe
Very tasty version of cooking broccoli and cauliflower). The sauce is fragrant and tender, with a ruddy crust on top), in General, delicious and only)). Dish and feast, and in the world! Moreover, it is quite simple to prepare.
Instructions
  1. Sort the broccoli into inflorescences. Boil in boiling water for 2 minutes.
    Sort the broccoli into inflorescences. Boil in boiling water for 2 minutes.
  2. Separate the cauliflower into inflorescences and boil in boiling water for 2-3 minutes.
    Separate the cauliflower into inflorescences and boil in boiling water for 2-3 minutes.
  3. After cooking, put the cabbage in a fireproof form.
    After cooking, put the cabbage in a fireproof form.
  4. Filling: combine vegetable oil with honey. Then add sour cream, spices, mustard, salt. All well connect with a whisk until smooth. Add the flour and stir again. Adding a spoonful of water, bring the sauce to a liquid state (the consistency of the dough on thin pancakes)
    Filling: combine vegetable oil with honey. Then add sour cream, spices, mustard, salt. All well connect with a whisk until smooth.
Add the flour and stir again. Adding a spoonful of water, bring the sauce to a liquid state (the consistency of the dough on thin pancakes)
  5. Grate the cheese on a coarse grater. Mix with breadcrumbs. Add sweet paprika, salt and mix well.
    Grate the cheese on a coarse grater. Mix with breadcrumbs. Add sweet paprika, salt and mix well.
  6. Pour the prepared filling on the cabbage and sprinkle everything on top with a mixture of cheese and breadcrumbs.
    Pour the prepared filling on the cabbage and sprinkle everything on top with a mixture of cheese and breadcrumbs.
  7. Bake in a well-heated oven at 180 degrees for 20-25 minutes.
    Bake in a well-heated oven at 180 degrees for 20-25 minutes.
  8. Cabbage is good as an independent dish, and as a side dish.
    Cabbage is good as an independent dish, and as a side dish.
  9. Bon appetit.
    Bon appetit.

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