Broccoli au gratin, cauliflower and glazed sweet pumpkin with crispy soy sauce crumbles

Total time 45 mins
15 mins preparation time
30 mins cooking time

Ingredients

4 portion(s)
320 g
broccoli
320 g
cauliflower
320 g
pumpkin (e.g. hokkaido pumpkin)
1 tsp
olive oil
100 ml
apple juice

For the béchamel sauce:

2 tbsp
peanut oil (or vegetable oil)
30 g
wheat flour
400 ml
oat milk (or almond milk or soy milk)
50 ml
vegetable broth
2 tbsp
coconut milk
1 tsp
sugar
 ½ tsp
salt
Some pepper

For the soy sauce crumbles:

1 tbsp
peanut oil (or vegetable oil)
2 
stems of parsley
Nutritional facts (per portion): 1380 kJ  /  329 kcal
12.9 g Fat
13.1 g Protein
40.5 g Carbohydrates

Preparation

Step 1

Cut broccoli and cauliflower into small florets, wash, blanch and drain well. Peel, wash and cut pumpkin into small cubes (approx. 1 cm). Heat the oil in a small pot, add the pumpkin and sauté. Pour on apple juice and bring to the boil. Add the soy sauce and continue cooking until the liquid has almost completely evaporated.

Step 2

For the béchamel sauce heat the peanut oil in a pot, add the flour and sauté. Add the warm oat milk, broth and coconut milk bit by bit, bring to the boil while stirring and simmer for about 1-2 minutes. Season the sauce with sugar, salt and pepper.

Step 3

Preheat the oven to 160°C top/bottom heat (140°C convection oven). For the soy sauce crumbles, mix the soy sauce well with the peanut oil. Place the panko flour in a bowl, pour the soy sauce-peanut oil mixture over it and mix well. Place the panko mixture on a tray lined with baking paper and bake in the oven for about 6-7 minutes. Wash parsley, dab dry, remove leaves and chop finely. Remove panko mixture from the oven and mix with the parsley.

Step 4

Increase oven temperature to 220°C top/bottom heat (200°C convection oven) Place the glazed pumpkin in an oven dish and alternately add the broccoli and cauliflower. Pour the béchamel sauce over them and bake in the oven for about 2-3 minutes until the surface is golden brown. Remove the casserole from the oven, sprinkle with the soy sauce crumbles and serve.

Recipe-ID: 244

Recipe as PDF

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Cut broccoli and cauliflower into small florets, wash, blanch and drain well. Peel, wash and cut pumpkin into small cubes (approx. 1 cm). Heat the oil in a small pot, add the pumpkin and sauté. Pour on apple juice and bring to the boil. Add the soy sauce and continue cooking until the liquid has almost completely evaporated.

For the béchamel sauce heat the peanut oil in a pot, add the flour and sauté. Add the warm oat milk, broth and coconut milk bit by bit, bring to the boil while stirring and simmer for about 1-2 minutes. Season the sauce with sugar, salt and pepper.

Preheat the oven to 160°C top/bottom heat (140°C convection oven). For the soy sauce crumbles, mix the soy sauce well with the peanut oil. Place the panko flour in a bowl, pour the soy sauce-peanut oil mixture over it and mix well. Place the panko mixture on a tray lined with baking paper and bake in the oven for about 6-7 minutes. Wash parsley, dab dry, remove leaves and chop finely. Remove panko mixture from the oven and mix with the parsley.

Increase oven temperature to 220°C top/bottom heat (200°C convection oven) Place the glazed pumpkin in an oven dish and alternately add the broccoli and cauliflower. Pour the béchamel sauce over them and bake in the oven for about 2-3 minutes until the surface is golden brown. Remove the casserole from the oven, sprinkle with the soy sauce crumbles and serve.

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Click on the number of stars you want to give: the more the better!

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