Cauliflower And Broccoli Gratin

• 4 tbsp butter
• 1 cup fresh breadcrumbs
• 2 lb broccoli and cauliflower florets
• 2 cups sliced fennel bulb
• 1/4 cup flour
• 2 cups milk
• 1/2 None small Spanish onion, thinly sliced
• 1 cup grated Gruyere cheese
• 1/3 cup grated Parmesan Reggiano cheese

1. Preheat oven to 350u0b0F. Grease a baking dish.
2. In a large frying pan, melt 2 tbsp butter over medium heat. Cook breadcrumbs for 2 mins, or until lightly toasted.
3. Meanwhile, blanch broccoli, cauliflower and fennel in boiling salted water for 2 mins. Shock in ice water then drain.
4. Melt remaining butter in a large frying pan. Cook flour until fragrant and nutty, around 1-2 mins. Slowly whisk in milk. Bring to a boil then reduce heat and add onion. Simmer, stirring frequently, until mixture thickens, around 8 mins. Stir in cheese until blended. Season. Fold in blanched vegetables then transfer to prepared dish. Sprinkle with breadcrumbs and bake for 30 mins.

butter, fresh breadcrumbs, broccoli, fennel bulb, flour, milk, onion, gruyuere cheese, cheese

Taken from recipes-plus.com/api/v2.0/recipes/31655 (may not work)