- 200 gr broccoli
- 100 gr mushrooms
- 75 gr small ears of corn
- half an onion
- 2 garlic cloves
- olive oil
- 1 tbsp flour
- 1 glass of milk
- 50 gr cheese
Clean the broccoli. Place a pot with water and salt on high heat until it boils. Then, add the broccoli. Let it cook for 3 minutes and remove it to a bowl with cold water.
Then, add the small ears of corn into the pot with the hot water and let them cook for 3 minutes. Remove them to another bowl with cold water.
Prepare bechamel with onion, garlic and mushrooms. To do this, chop onion and garlic, and fry them in a pan with a little oil. Chop the mushrooms. When the vegetables are poached, add flour and mushrooms, and fry them for 3 or 4 minutes. Then, pour gradually the milk and stir it until the bechamel gets the consistency of a sauce thick and smooth. Season it with salt and pepper.
Place bechamel in a oven tray. Put ears of corn and broccoli over it. Then put bechamel over them. Sprinkle grated cheese and brown it in the oven.
If there’s a step in this recipe that is not clear or can be improved, please, write a comment. Thank you.