Broccoli, Brussels sprout and Romanescu cabbage gratin with chicken

March 15th, 2012 Comments Off on Broccoli, Brussels sprout and Romanescu cabbage gratin with chicken

 This is my all-time favorite vegetable gratin!

  • 1 Romanescu cabbage
  • 1 cup broccoli
  • 100 gr Brussels sprouts
  • 2 medium sized chicken breasts
  • 1 T fresh coriander (finely chopped)
  • 10 slices of bread crumbs
  • 1 clove garlic
  • black pepper flakes
  • salt
  • Boil the chickens in a saucepan with 1 cup of water until cooked. Take the chicken breasts off from the pan and put Romanescu cabbage to the chicken broth you have in the pan.

    After 5 minutes put broccoli and Brussels sprouts successively. The vegetables will be more delicious when boiled with a natural chicken broth.

    Cook the vegetables until crisp tender.

    Shred the chicken breasts.

    Place the vegetables to an ovenproof dish. Put the shredded chicken. Sprinkle with black pepper flakes, salt, 4/3 of the bread crumbles and chopped fresh coriander.

    for bechamel sauce:        

  • 2 cups of milk
  • 50 gr butter
  • 4 T flour
  • grated nutmeg
  • salt  
  • Put butter into a milk pan let it melt.

    Add flour and stir over low heat making a paste. Add milk by small degrees first, stir it.        

    Pour the rest of the milk stir until it comes to full boil. Add grated nutmeg. If it is chunky, use a hand blender to mix extremely pure.   

    Put the crashed garlic and the rest of the crumbles to the bechamel sauce.

    Spread this bechamel sauce over the vegetable-chicken mixture.  Make sure all the vegetable chicken mixture are coated with the sauce.

    for top:

  • 150 gr Cheddar cheese
  • 50 gr Parmiggiano cheese
  • Drizzle the grated cheddar cheese over the sauce.         

    Bake at preheated 200° C oven for 20 minutes.

    Sprinkle with grated Parmiggiano cheese and bake additional 15 minutes or until it is golden.

    Serve hot.

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