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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
20 mins
Total Time
50 mins
Serves
4-6

Ingredients

500 ml
potato(es)
1
onion(s)
60 ml
butter
2 clove(s)
garlic
60 ml
flour
10 ml
dijon mustard
125 ml
milk
375 ml
cauliflower florets
375 ml
broccoli florets
500 ml
smoked ham
60 ml
parsley
To taste,
salt and pepper
125 g
phyllo pastry
30 ml
butter

Preparation

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.

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