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   Ingredients :
2 lb (1 k) tomatoes, peeled, seeded and chopped
1 medium size onion, chopped
2 lb (1 k) broccoli in small florets
baking soda
2 tablespoons olive oil
teaspoon thyme
teaspoon dill
1 tablespoon oregano
2 tablespoons basil, chopped
2 cloves
1 slice of turnip
1 bay leaf
1 cup flour
5 eggs, slightly beaten
1 cup grated Gruyere cheese or similar
4 tablespoons grated parmesan cheese


Cook broccoli florets in salted water and bicarbonate for 1 minute. Drain broccoli and rinse it under cold water.

Heat olive oil in a pan and saute onion. Add tomatoes, thyme, dill, oregano, turnip, bay leaf, salt and pepper. Cook stirring. Remove bay leaf and allow to cool.

Combine flour with salt and pepper. Cover broccoli with flour mixture and dip it in beaten eggs afterwards. Brown in oil until golden. Remove and drain on paper towels. Place broccoli in a grease baking mold and cover with the tomato sauce. Sprinkle cheeses on top.

Bake in preheated oven at 350 F (175 C), until cheese melts and turns golden.
        8 to 9 servings
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