Brassica Bakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 2 heads Romanesco Broccoli (cut into large florets)
- ½ cup plain flour
- 0.333 cup unsalted butter (cubed)
- 4 cups milk
- 1 onion (halved and studded with the cloves and bay leaf)
- 1 bay leaf
- 6 cloves
- 1 ½ cups Gruyere (grated)
- 1 tsp Dijon mustard
- 2 small egg yolks
- ¼ cup Parmesan (shaved)
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Blanch the broccoli in a large saucepan of boiling salted water for 3-4 minutes until tender. Drain and refresh in iced water.
3.
Combine the milk, onion, bay leaf and cloves in a large saucepan. Bring to the boil over a medium heat, remove and rest to one side.
4.
Prepare the sauce by melting the butter in a large saucepan over a medium heat. Whisk in the flour until you have a smooth roux and cook for 2-3 minutes.
5.
Meanwhile, strain the warm milk into a jug. Pour in the milk in a steady stream, whisking continuously at the same time until you have a thickened sauce.
6.
Simmer for 5 minutes, stirring occasionally. Remove from the heat and whisk in the mustard, egg yolk, Gruyere and season to taste.
7.
Arrange the blanched broccoli evenly in 4 individual ceramic gratin dishes. Pour the sauce evenly on top and bake in the oven for 10-12 minutes until bubbling and browned on top.
8.
Remove and allow to cool for 5 minutes. Garnish with the parmesan shavings and serve.
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