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Purple Sprouting Broccoli Gratin

By WLR's Food Information Executive, Laurence Beeken

Prep time 20 mins | serves 6 | 413 calories per serving

Ingredients

  • 1250g/2lb 12oz Purple Sprouting Broccoli 1 onion (thinly sliced) 
  • 1 clove garlic (crushed) 
  • 56g/2oz plain flour
  • 500 ml/18fl oz semi skimmed milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper 
  • pinch each ground nutmeg and chilli powder
  • 227g/8oz low fat cheese (grated) 
  • 227g/8oz  bread crumbs 
  • 1 tablespoon butter (melted) 
  • 56g/2oz Parmesan cheese  (grated) 
  • 3 tablespoons fresh, chopped parsley ( or 1 tablespoon dried)

Method

  1. Peel and slice the garlic. Trim off any hard ends from the broccoli stalks as well as any very coarse leaves.  Grate the cheeses.
  2. Preheat the oven to 180°C (350°F, Gas Mark 4)
  3. Steam the broccoli until al dente (4-6 minutes). Drain well and set aside.
  4. In small saucepan gently saute the garlic and onions in 2 tablespoons oil, over a low heat, for about 5 minutes.
  5. Sprinkle the flour onto the onion mixture and cook, stirring constantly, for 3 minutes without browning.
  6. Gradually whisk the milk into the onion mixture and bring to the boil.
  7. Reduce the heat, add a pinch of each ground nutmeg and chilli powder and cook 5 minutes.
  8. Stir in the grated cheddar cheese and remove from heat. Combine with broccoli. Transfer to casserole dish or oven proof baking pan.
  9. Combine the bread crumbs and parsley and sprinkle on top of broccoli mixture.

Bake in the preheated oven for 20 minutes until thoroughly heated through.

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