Broccoli Gratin
SERVING
6 Pax
COOK TIME
40 Minutes
INGREDIENTS
| 1 pc | Small onion, chopped |
| 1 tbsp | Olive Oil |
| 2 tbsp | All-Purpose Flour |
| 3/4 tbsp | Salt |
| 1/4 tbsp | Black Pepper |
| 1/2 tbsp | Rubbed Sage |
| 1 1/2 tbsp | Whole Milk |
| 1 sprig | Curry Leaves |
| 900g | Broccoli, chopped |
| 1 1/2 cups | Cantal/Cheddar Cheese, shredded |
| 3 tbsp | Butter, melted |
| 1 cup | Bread Crumbs |
| 1 cup | Parmesan Cheese |
DIRECTIONS
| 1 | Preheat your oven to 180°C and graze the gratin dish with butter. Set aside. |
| 2 | In a pan, sauté onions with olive oil for 5 minutes. Then, sprinkle flour over the onions and cook for 30 seconds. |
| 3 | Add in salt, pepper, rubbed sage and milk, stirring continuously for 5 minutes or until the sauce thickens. |
| 4 | Add in broccoli and cheese to the sauce. When the mixture comes to a simmer, pour it onto the buttered gratin dish. |
| 5 | Stir in 3 tablespoons of melted butter, 1 cup of breadcrumbs and ¼ cup of parmesan cheese. Remove from heat. |
| 6 | Sprinkle breadcrumbs over the gratin and bake for 20 minutes. |
| 7 | Plate to serve when breadcrumbs turn golden brown |
For a more hearty savour, you may include quinoa in this recipe.