🍽️ Vegetables with Béchamel Sauce

Name: Vegetables with Béchamel Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion (finely chopped); 2 tbsp butter; 1 tbsp wheat flour; 0.375 l clear vegetable broth; salt; pepper (from the mill); nutmeg (ground); 150 g crème fraîche; 100 g whipping cream; vegetables; 100 g broccoli florets; 100 g cauliflower; 100 g romanesco; 1 kohlrabi; 2 carrots; 1 bunch white asparagus

285 kcal · 30 min · 4 servings

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Ingredients

1 onion (finely chopped)
2 tbsp butter
1 tbsp wheat flour
0.375 l clear vegetable broth
salt
pepper (from the mill)
nutmeg (ground)
150 g crème fraîche
100 g whipping cream
vegetables
100 g broccoli florets
100 g cauliflower
100 g romanesco
1 kohlrabi
2 carrots
1 bunch white asparagus

Instructions

1. Melt the butter in a pot.
2. Sauté the onions until translucent.
3. Dust the onions with flour.
4. Let the flour sweat for a short time.
5. Pour in the broth.
6. Season the sauce with nutmeg, salt, and pepper.
7. Let the sauce simmer briefly.
8. Wash the vegetables.
9. Peel the vegetables.
10. Clean the vegetables.
11. Cut the vegetables into florets or batons.
12. Cut the asparagus into pieces about 4 cm long.
13. Bring plenty of salted water to a boil.
14. Cook the asparagus first for 10 minutes.
15. Add the remaining vegetables.
16. Cook the remaining vegetables for another 10 minutes.
17. Cook the vegetables until tender but still firm to the bite.
18. Pour the sauce over the vegetables.
19. Serve the dish.

Nutrition per serving

kcal: 285
Protein: 9 g · Fett/Fat: 18 g · Carbs: 22 g