Christmas poussin
Prepare ahead and pop in the oven when your guests arrive. Perfect if you don't want to be tied to the kitchen
Creamy cauliflower & broccoli bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1 large head of cauliflowerbroken into florets
- 1 vegetable stockcube
- 1 large head broccolibroken into florets
- 200g tub crème fraîche
- 1 tbsp wholegrain mustard
- splash of white wine(if you have some)
- generous grating nutmeg
- 2 slices stale breadwhizzed into crumbs
Nutrition: per serving
- kcal173
- fat12g
- saturates7g
- carbs8g
- sugars4g
- fibre5g
- protein8g
- salt0.6glow
Method
step 1
Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
step 2
Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
