Broccoli and potatoes with ham and cheese béchamel
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Egg-free and 7 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Broccoli trimmed florets 800 g
- Potato peeled 600 g
- Serrano ham small cubes 100 g
- Sheep’s cheese semi-mature, rind removed, grated 150 g
- Plain flour wheat 40 g
- Milk for sauce 600 g
- Extra virgin olive oil 25 g potatoes and 30 g sauce 55 g
- Water boiling; discarded 1800 g
- Parsley chopped 4 g
- Salt 1 g potatoes and 2 g water 3 g
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Method
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Preheat the oven to 200°C. Cut the potatoes into 2 cm cubes, toss with 25 g oil and 1 g salt and spread in one layer. Roast for 25-30 minutes, turning halfway, until golden and tender inside.
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Boil the broccoli in the 1800 g water with the other 2 g salt for 4-6 minutes until tender but firm. Drain well and discard the water.
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Heat the remaining 30 g oil and cook the ham for a minute. Add the flour and stir for 2 minutes. Gradually whisk in the milk and cook gently for 8-10 minutes. Add all the sheep’s cheese and stir until melted.
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Divide all the potatoes and broccoli between four warm plates. Cover with all the sauce and finish with the parsley. Serve before the béchamel cools and thickens.
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