Broccoli au gratin
Broccoli has been hailed as a super food. This recipe is also super! I often make this to go with my roast chicken.
1.5 Tablespoons of butter (french is best)
3 Tablespoons of plain flour
300ml of milk
125g of Cheese A nice cheddar is good
Parmesan cheese to sprinkle
Breadcrumbs to sprinkle
To make the bechamel Sauce:
Melt the butter and add flour cook for a couple of minutes ( I use a whisk)
Then slowly add the milk stirring furiously so that there are no lumps
When the sauce has reached a sufficient thickness add the grated cheese
Pour over blanched broccoli and sprinkle with Parmesan and Bread crumbs.
Cook in a moderate oven for 25 mins until the top is browned and bubbling.
The sauce is lumpy: Use a Sieve to remove the lumps or blend to get rid of the lumps
The sauce is too thick: Add more milk
The sauce is too thin: Add more flour to water... make sure it is lump free and then slowly add to the thin sauce. Or you could continue to stir over the heat to evaporate more water.
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