Blanch the cauliflower and broccoli in a pot with boiling water and salt. Place the vegetables in a baking dish.
Add the green onion in a skillet with olive oil and sauté over medium heat until golden brown on all sides.
When the onion is golden brown, add the milk and let cook for 5 more minutes. Then, using tongs, remove the onion and add it to the bowl with the cauliflower and broccoli.
Turn off the heat and add the cornstarch, egg, nutmeg, mix very well and finally add the breadcrumbs. Set aside.
Add the cheese mixture and the julienned red onion. Bake for 10 minutes at 180° C to gratin.
Serve the vegetable gratin hot as a side dish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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