Pastel de brócoli y coliflor con salsa de zanahoria (Broccoli and cauliflower cake with carrot sauce)

400 gr. broccoli

400 gr. cauliflower

6 eggs

1/4 l. of milk

1/4 l. of cream

2 slices of bread

bread crumbs and butter 

water

olive oil

salt & black pepper

Cook the broccoli in salted water for 4-5 minutes. Drain and mash with electric mixer. Put aside.

In another pot cook the cauliflower for 10-12 minutes. Drain and mash with electric mixer and also put aside.
Break the eggs into a bowl. Season with salt and ground black pepper. Beat and add the milk and the cream . 


Mix a bit more than half with the cream mixture to the broccoli. Add the rest of the cream to the cauliflower. Keep them in different bowls.


Fry the bread slices in a pan with hot oil. When browning, put on a plate with a paper towel to remove excess of olive oil.

Preheat oven up to 180º

Line the bottom of the oven mold with baking paper. Rub with some butter and breadcrumbs. Pour the broccoli mixture. Top with two slices of toast. Pour over cauliflower mixture. Enter the mold in a baking dish filled with water. Bake at 180 ° C for 40 minutes. Unmold when ready.


Cut the cake into slices and serve one or two (depending on the thickness).

Serve with Cream of carrot soup and garnish with a sprig of parsley.

Tips_ If you like better, you can use Cream of Pumpkin soup