Broccoli and cauliflower gratin

with sausage
Dr. Andreas Eenfeldt, MD

12  Easy
g
5 + 30 m Even the veggie-phobic love broccoli and cauliflower
gratin. Who can resist the creamy, cheesy sauce with just
enough mustard to make it interesting? Add the sausage, and itʼs a
go-to low-carb meal for busy families. That was easy!

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 Ingredients

6 servings 1 lb sausages, precooked links

1 leek
1 yellow onion
1 lb broccoli, in florets
8 oz. cauliflower, in florets
2 tablespoons Dijon mustard
1 cup sour cream
4¼ oz. shredded cheese
2 oz. butter, for frying
4 tablespoons fresh thyme
salt and pepper, to taste

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Nutrition

Instructions

1. Preheat the oven to 450°F (225°C).

2. Coarsely chop the leek and onion. Chop the broccoli and
cauliflower florets into ~1” chunks. Slice the sausage links into
1” pieces.
3. Fry onion and vegetables in butter in one pan and the sausage
in a separate pan.
4. Put the vegetables in a baking dish, blend the mustard with the
sour cream and pour over the vegetables.
5. Add the sausage and cheese on top and season with thyme.
6. Bake in oven on upper rack for 15 minutes.

Tip!

You can use raw sausage links in this recipe. If so, allow extra

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 cooking time and cook through before slicing into pieces.

More family friendly plates

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