Pre-set the oven to 180c and run it.
Boil1 liter of water for boiling vegetables.
Cut the broccoli into small pieces. Peel the potatoes and slice them finely. Peel the carrot and slice as thin as potatoes.
Prepare the iced water into the mixing bowl to put the vegetables after boiling.
You will boil the vegetables separately in boiling water. Cooking times are indicated in the next step. They just need to be soft enough to get a knife easily.
First, throw the potatoes in boiling water and boil for 2 – 3 minutes, and take them to the icy water. Then throw the carrots in boiling water. Boil for 3 minutes and add to the icy water. Finally, take the broccoli into boiling water and add it to the icy water after boiling for 1 – 2 minutes.
Drain and rinse when they are completely cold.
Grate the kashar into a bowl to use in the bechamel sauce.
Take a frying pan and melt the butter on medium heat. Add the flour onto it and mix it with the beater for 2 minutes.
Start adding milk slowly. Keep stirring on one hand. To get a creamy consistency, constantly stir to destroy the pube.
After adding all the milk, add half of the kashara nd stir it. Finally, adjust the salt – pepper and add the muscat.
Extinguish the fire. Add the vegetables you boiled into the sauce and stir. Lubricate your baking cup with 1 tablespoon olive oil and take them in bechamel sauce.
Sprinkle the remaining kashar and bake in the 180c oven until top layer is completely fried for 15 – 20 minutes.
For the salad; Rinse and rinse the Mediterranean greens in cold water. Peel the orange and chop it any way you want. Add 1 tablespoon olive oil in the mixing bowl, a pinch of salt and pepper, stir. Add and stir the greens and orange slices just before serving.
You can serve the vegetable gratin with the salad.