- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 50 mins
- Serves
- 4-6
Ingredients
- 500
- potato(es)
- ml
- 1
- onion(s)
- 60
- butter
- ml
- 2
- garlic
- clove(s)
- 60
- flour
- ml
- 10
- dijon mustard
- ml
- 125
- milk
- ml
- 375
- cauliflower florets
- ml
- 375
- broccoli florets
- ml
- 500
- smoked ham
- ml
- 60
- parsley
- ml
- To taste,
- salt and pepper
- 125
- phyllo pastry
- g
- 30
- butter
- ml
Directions
- Step 1
- Bring a saucepan containing the potatoes covered with water to a boil. Simmer for 10 minutes or until potatoes are al dente. Drain and set aside.
- Step 2
- Place rack in the middle of the oven. Preheat the oven to 180°C (350°F).
- Step 3
- Fry onion in butter in a saucepan until tender. Add garlic and cook for 1 more minute. Sprinkle with flour and stir well. Stir in mustard. Stir in the milk. Add the cauliflower, broccoli, and ham. Bring to a boil. Remove from heat and add the reserved potatoes and parsley. Mix well. Season with salt and pepper to taste. Transfer to a 28 x 20-cm (11 x 8-in.) baking dish.
- Step 4
- Spread out the phyllo strips on a baking sheet and drizzle with melted butter. Toss gently. Transfer the pastry strips in a random manner onto the ham mixture without pressing down. Bake in the oven for 30 minutes or until pastry is golden. Serve with a green salad.
