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Add a photoServings: 4
Ingredients
- 1 x Celeriac
- 1 x Bulb fennel
- 175 gm Broccoli florets
- 25 gm Butter
- 25 gm Flour
- 600 ml Lowfat milk
- 2 Tbsp. Bread crumbs
- 2 Tbsp. Parmesan cheese
Directions
- Preheat the oven to 180C/350F/gas 4.
- Peel and dice the celeriac. Trim the feathery top from the fennel and dice, then par-boil both for 6-7 min. Remove the vegetables with a slotted spoon and add in the broccoli to the boiling water and par-boil for203 min then drain.
- Meanwhile, heat the butter in a pan, add in the flour and mix well. Add in the lowfat milk gradually, stirring all the time over a medium heat till the sauce is smooth and glossy.
- Keep warm over a gentle heat till the vegetables are ready.
- Put the vegetables into a gratin dish and cover with the sauce.
- Sprinkle the Parmesan cheese and bread crumbs over the top. Bake for 30 min or possibly till the topping is brown and crispy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 68 | 38% |
| Total Fat 7.71g | 10% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 198mg | 8% |
| Potassium 509mg | 15% |
| Total Carbs 19.87g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.75g | 6% |
| Protein 8.6g | 14% |
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