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

Ingredients for 4 portion(s)
- 320 g broccoli
- 320 g cauliflower
- 320 g pumpkin (e.g. hokkaido pumpkin)
- 1 tsp olive oil
- 100 ml apple juice
- 1 tbsp Kikkoman naturally brewed soy sauce
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 tsp Kikkoman naturally brewed soy sauce
- 1 tbsp peanut oil (or vegetable oil)
- ½ cup of Kikkoman Panko - Japanese Style Crispy Bread Crumbs
- 1-2 stems of parsley
Preparation
- 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.
Used products in this recipe
Ingredients for 4 portion(s)
- 320 g broccoli
- 320 g cauliflower
- 320 g pumpkin (e.g. hokkaido pumpkin)
- 1 tsp olive oil
- 100 ml apple juice
- 1 tbsp Kikkoman naturally brewed soy sauce
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 tsp Kikkoman naturally brewed soy sauce
- 1 tbsp peanut oil (or vegetable oil)
- ½ cup of Kikkoman Panko - Japanese Style Crispy Bread Crumbs
- 1-2 stems of parsley