- Broccoli - 100 Grams (1 head)
- Tomatoes - 200 Grams (you can use ordinary tomatoes, but I prefer cherry tomatoes)
- Butter - 100 Grams
- Flour - 200 Grams
- Milk - 500 Milliliters
- Hard cheese - 200 Grams
- Ground nutmeg - 1 pinch
- Salt, pepper, greens - - To taste
Rinse the broccoli and divide into inflorescences, and then boil for 2-3 minutes in boiling salted water. Spread boiled inflorescences of broccoli and cherry tomatoes in a baking dish. Cook the Béchamel sauce. To do this, in a saucepan with a thick bottom, melt the butter, add the flour, and then the milk, stirring constantly. Then add salt and nutmeg into the sauce and remove from heat. Fill the vegetables with a thickened sauce. Pour vegetables grated on a small grater with cheese and finely chopped greens. Put the form in a preheated oven and bake for 25 minutes. Broccoli with tomatoes is ready. Bon Appetit!
Servings: 2-4