- 3 glasses of fresh milk
- 7 tsp. tablespoons of flour or cornflour
- 5 tsp. soup margarine soft
- 2 eggs (lightly beaten)
- Salt Pepper
- grated nutmeg (optional)
- 1 broccoli
- 100 gr. mushrooms
- 1 medium onion
- 2 colored peppers
- 2 small carrots
- 400-500 gr. grated cheese (various cheeses of your choice)
INSTRUCTIONS
Put the margarine in a saucepan over medium heat and let it melt. Add the flour and mix with a wooden spatula or wire until the flour is combined with the margarine.
Add the milk with a sharp movement, continuing to mix until we achieve a homogeneous mixture.
As soon as it boils, lower the heat and let it simmer, stirring constantly.
Remove the cream from the heat, add the spices (salt, pepper,
nutmeg) and let it cool.
Pour the slightly beaten eggs into the cream and mix with quick movements, so that they are immediately incorporated into the mixture.
Cut the broccoli into small pieces and boil it in salted water for 3-4 minutes. In a non-stick pan with a little olive oil, fry the mushrooms, the onion, the carrot, the peppers and deglaze them with a little white wine.
Place the vegetables in an ovenproof dish that we have oiled, mix them with 2/3 of the cheese, cover them with the béchamel and sprinkle them with the remaining cheese.
Bake in a preheated oven at 180°C for 45 minutes.
