Broccoli Spears au Gratin

BroccoliSpearsauGratin The purple or white sprouting winter broccoli requires under-cooking to preserve its flavour. The spears can be served tossed in butter, as here, in a white sauce.


6 persons	30 minutes	10 minutes	15 minutes

Ingredients
Instructions

Ingredients

700 grams Broccoli Spears
1 tablespoon Salt
75 grams Butter, unsalted
3 tablespoons Breadcrumbs, fresh white
Black Pepper

White Sauce:

25 grams Butter
25 grams Plain Flour
300 ml Milk

Instructions

Bring a large saucepan of water to the boil.
Cut away all coarse leaves from the broccoli and trim the stalks.
Wash well.
Salt the water, before adding broccoli.
Bring the water back to the boil and simmer for 5-12 minutes until broccoli is just tender.
Meanwhile prepare the white sauce, and set the grill to high.

White Sauce:

Melt the butter in a heavy based pot
Blend in the flour
Cook over a low heat for about 2-3 minutes, stirring all the time
Gradually add the milk, stirring all the time
Continuously beat the mixture until the sauce is creamy and smooth
Bring to the boil, and simmer for about 5 minutes
Add seasoning if required.
Drain the broccoli well and place in a shallow gratin or flame-proof dish.
Pour over the white sauce to coat the broccoli.
Melt 50 grams of the butter in a small pan, mix in the breadcrumbs and sprinkle them over the broccoli.
Dot with the remaining butter, pepper, and place under the grill for a few minutes until the crumbs are golden brown.