A Little Aside: Tenderstem Broccoli Gratin

When the kids were growing up, pretty much the only vege that they would eat was broccoli. So, on that basis we ate a lot of it; and I mean A LOT. Obviously, it gets boring consuming mountains of boiled broccoli and steamed broccoli so we’ve also had brocolli that’s been finished off with sautéed garlic and bacon; with garlic and anchovies; or par-boiled and then roasted in the oven with olive oil and garlic. As much as they were all lovely, it’s still broccoli at the end of the day. This recipe however takes it to a different level – the mini trees became mightily interesting, nestling is a smooth, creamy rich gratin – easy to make and lovely to enjoy, as a side or on its own.

Serves 4 as a side dish

What you need…

375g tenderstem broccoli

2 happy eggs, lightly beaten

220ml double cream

Splash of milk

Zest of 1 lemon, finely grated

75g Gruyère, finely grated

A handful of Panko breadcrumbs

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Blanch the broccoli in boiling water for 3 – 4 minutes, until just tender. Drain in a colander and run under a cold tap. Tip into an ovenproof dish.

In a jug, mix together the eggs, cream and milk. Pour over the broccoli then toss to coat. Mix the lemon zest, Gruyère and breadcrumbs and then scatter over the broccoli. Bake for 15-20 minutes, until golden and set. Serve piping hot and enjoy.

Inspired by…

Delicious magazine

How easy…

Really easy and beautifully different.

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