Recipes

150 g diced Black Forest ham

1 large cauliflower

1 l water

1 tbsp salt

40 g butter

40 g flour

300 ml milk

100 g grated Emmental cheese

2 eggs

salt

nutmeg

pepper

20 g butter

Remove the cauliflower stalks and cook in salted water for 10 minutes, remove and puree with a hand blender. Cook the cauliflower florets in the same water for 5 minutes, drain. Melt the butter in a pan, add the flour and sauté gently. Pour in the milk, cook to a firm sauce and leave to cool slightly. Add the pureed cauliflower, the florets, the Black Forest ham and the cheese to the sauce. Whisk the eggs and stir in. Season with salt, nutmeg and pepper. Pour into a round buttered casserole dish and cook in the oven at 180°C for 50 minutes.

Serve with a green salad dressed with plenty of fresh herbs, vinegar and oil, sugar, pepper and salt.

Per person: 475 kcal / 1,970 kj