Gratin de chou-fleur

Boil a pot of salted water. Wash the cauliflower and separate it or cut it into small bunches. Boil them for 8 minutes, check with a fork that they are cooked but not soft. Strain well and place in a flat ovenware.

While the cauliflower cooks, start the Bechamel sauce:

Melt a tablespoon of butter or oil, when hot add 1 tablespoon of flour and cook for a minute. Slowly add some milk while stirring constantly so the sauce thickens without chunks. when all the milk is used, let it thicken a little more and add salt pepper and grated cheddar.

Pour the sauce on the cauliflower, mix a little and cover the surface with a cup of grated swiss cheese.

Broil until a cheesy golden crust has formed but be careful not to burn it, it goes fast!

I cauliflower

2 cups milk

1tbsp butter or oil

1 tbsp flour

1 cup grated cheddar

1 cup grated swiss cheese

salt and pepper to taste

Soupe de légumes

Quick, healthy and cheap!

Chop into bite size chunks the carrots and saute them in olive oil in a large skillet at medium heat, while they brown and you stir them occasionally, keep chopping the potatoes that you add to the skillet, then the turnips, the garlic and the celery, finish with the leeks, let the veggies saute 10 minutes while you boil I liter of water in an electric kettle or in a pan. Add the boiling water to the veggies and keep the heat medium until the soup boils, add the salt, pepper and spices to taste. Cook another 15minutes or until you can put a fork through a carrot. Serve with butter, grated cheese or sour cream if you want or as is with or without bread. It should serve 4 and tastes even better the next day.

2 potatoes, 2 turnips, 2 celery branches, I leek and 4 garlic cloves. Salt, pepper, italian herbs

Note: If the vegetables are organic, they is no need to peel them, just wash them well especially the leeks that has earth stuck inside the leaves sometimes. You can also purée the soup for a different presentation.