Cauliflower Gratin

Grümkern soak for one night. Then make in the soup cube for half an hour. Chervil and parsley rinse, chop and mix into the gruel.

Rinse the cauliflower roses and blanch them in water, the milk and a pinch of salt for 10 minutes. Drain, collect the clear soup and quench roses with cold water.

Cut the ham into cubes and put them in a gratin dish greased with oil, together with the greens and the cauliflower. Melt buter in a saucepan, add bay spice and sweat flour.

Add cauliflower broth and simmer on low heat for 10 min. Season with pepper, salt, nutmeg and juice of one lemon and pour over the casserole. Top with slices of Emmental cheese and bake in the oven at 200 degrees.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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