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BroccoliSpearsauGratinThe 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.


serves totaltime preptime cookingtime
6 persons 30 minutes 10 minutes 15 minutes


{tab 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

{tab Instructions} 

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

White Sauce:

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


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