Broccoli cheese
Fresh or frozen broccoli can be used for this delicious, comforting broccoli cheese gratin. The cheese sauce is simple but spiked with mustard for added depth of flavour. Serve as a side dish or a vegetarian supper.
Each serving provides 319 kcal, 14g protein, 14g carbohydrates (of which 5g sugars), 22g fat (of which 13.5g saturates), 3.5g fibre and 1.6g salt.
Ingredients
- 150g/5½oz frozen broccoli florets
- 20²µ/¾´Ç³ú unsalted butter
- 20²µ/¾´Ç³ú plain flour
- 150ml/¼ pint milk
- 60g/2¼oz mature cheddar, coarsely grated
- 1 tsp English mustard or wholegrain mustard (optional)
- salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Cook the broccoli in boiling water for about 3 minutes or until just cooked through, then drain well and place in a small ovenproof dish.
Melt the butter over a medium heat, add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk, whisking well, until you have a smooth sauce. Continue to cook over a medium–low heat, stirring often, until the sauce has thickened slightly. Remove from the heat, add the grated cheese and mustard, a pinch of salt and some black pepper. Stir until the cheese is melted and well combined.
Pour the cheese sauce over the broccoli and bake for 20–25 minutes, until the sauce is bubbling with golden patches on top.
Recipe Tips
To use fresh broccoli, you’ll need 1 small or ½ a large head of broccoli, cut into florets. Cook in boiling water for 5–6 minutes, or until just tender. Drain well.