Broccoli and Potatoes with Cheese Sauce

Ingredients

• 400 g starchy potatoes
• Salad salt
• 800 g Broccoli
• 100 g Emmental (1 piece)
• 2 tbsp butter
• 2 tbsp spelt whole‑grain flour
• 250 ml milk (3.5 % fat)
• 10 g parsley (0.5 bunch)
• Pepper
• nutmeg powder

Instructions

1. 1.

   Peel, wash and slice the potatoes. Boil in salted water for about 15 minutes.

2. 2.

   Meanwhile clean, wash and cut broccoli into small florets. Peel the stem and cut into pieces. Add everything to boiling salted water and cook for 5 minutes.

3. 3.

   For the sauce cube the cheese. Melt butter in a small pot over low heat. Stir in flour. Gradually add milk while stirring and let thicken for about 5 minutes. Mix in the cheese until melted. Wash, dry and chop parsley; stir into the sauce. Season the cheese sauce with salt, pepper and nutmeg to taste.

4. 4.

   Drain the potatoes and broccoli and place them in a bowl. Pour the cheese sauce over them and serve.