Broccoli Gratin with Whey

• 2/3 Broccoli
• 1/2 Onion
• 15 grams Butter
• 1 tbsp Plain flour
• 1 tbsp Corn starch
• 200 ml Whey from drained yogurt
• 100 ml Soy milk
• 1 tbsp White wine
• 1 tsp Soup stock granules (Consomme bouillon powder)
• 1 Salt and pepper
• 1 dash Nutmeg (optional)
• 1 Grated cheese (melting type)
• 1 to sprinkle Parmesan cheese
• 1 to sprinkle Panko

1. Thinly slice the onion.
2. Separate the broccoli into florets and parboil.
3. Heat butter in a frying pan, saute the onion until translucent.
4. Sift in the ingredients, saute until it's no longer floury.
5. Add the ingredients into Step 2 little by little and mix well.
6. Add the soup stock granules and stir well over low heat until thickens.
7. Add the broccoli to Step 3, season with salt and pepper, and nutmeg.
8. Transfer to a gratin plate, put the cheese and panko on top.
9. Cook in a toaster oven until light brown and it's done.
10. If you have leftover whey, make more of the bechamel sauce and freeze it.
11. It's handy, and you can use it for stew, rice gratin, etc!
12. The ratio of soy milk (milk) and whey is up to your liking.
13. The more whey you use, the more sour the bechamel sauce will become.

broccoli, onion, butter, flour, starch, yogurt, milk, white wine, granules, salt, nutmeg, cheese, parmesan cheese

Taken from cookpad.com/us/recipes/156088-broccoli-gratin-with-whey (may not work)