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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
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Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Put the cauliflower and broccoli florets in a cooking pot, cover to half with water and half-cook the vegetables.
You can use either fresh or frozen florets, cook covered for 5 minutes after water starts to boil.
In the meantime, cut the turkey breast or ham in small squares of 1 cm x 1 cm as shown.
You can use either fresh or frozen florets, cook covered for 5 minutes after water starts to boil.
In the meantime, cut the turkey breast or ham in small squares of 1 cm x 1 cm as shown.
Combine the cauliflower, broccoli and turkey in a baking dish with the ham (or turkey breast) being placed on top of the vegetables.
Cover completely with the still hot Bechamel sauce (click below for the sauce preparation) and put the gratin in a pre-heated oven for 15 minutes.
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Take out the baking dish, add the grated cheese, reverse the oven heat to the top and bake again the gratin until the cheese has completely melted and the surface of the sauce has turned brown or started to do so depending on how you like it.
Bon Appétit!
