Broccoli, Cauliflower & Onion Au Gratin
30 g (1 oz) butter or margarine
30 ml (2 tbsp.) plain flour
2ml (1/2 tsp) salt
1ml (1/4 tsp) rosemary leaves, crushed
1 ml (1/4 tsp) pepper
375 ml (13 fl oz) milk
100 g (4 oz) shredded cheese
Pre -heat oven to 180°C.
In a saucepan melt 30 g (1 oz) butter; stir in flour, salt, rosemary and pepper. Cook over med. heat, stirring constantly, until smooth and bubbly (30 sec.).
Stir in milk. Continue cooking, stirring occasionally, until mixture thickens and comes to a full boil (4 to 5 min.)
Boil 1 min. Remove from heat; stir in cheese until smooth. Set aside.
In greased shallow casserole or 23-cm (9-in) sq. baking dish place broccoli, cauliflower and a med. onion, cut into eighths.
Stir in cheese sauce.
250 g (9 oz) fresh breadcrumbs
75 g (3 oz) butter or margarine, melted
50ml (4 tbsp.) chopped fresh parsley
In small bowl stir together all topping ingredients.
Sprinkle over broccoli/ cauliflower mixture.
Bake for 25 to 35 min. or until top is golden brown and broccoli / cauliflower is crisply tender.