A good vegetable side or vegetarian main from Georgina Hayden.
Ingredients
- 400 g Tenderstem or Purple Sprouting broccoli trimmed
- 40 g unsalted butter
- 2 shallots chopped
- 40 g plain flour
- 500 ml milk
- 170 ml single cream
- 235 g spinach roughly chopped
- 25 g soft white breadcrumbs
- 75 g gruyère grated
- 2 tsp olive oil
Servings:
Instructions
- Preheat the oven to 180 ̊C, gas mark 4. Roughly chop the broccoli and cook in a large pan of boiling salted water for 2 minutes, drain and set aside. Put the butter in the dry pan and set over a medium-low heat. Add the chopped shallots and sauté for 5 minutes, until starting to soften.
- Add the flour, stir for 1-2 minutes until thickened, then gradually whisk in the milk until smooth. Cook for 5 minutes, stirring, until thickened, then stir in the single cream. Bring back to the boil and season.
- Add the broccoli and spinach to the sauce and mix together. Pour into a 1.3 litre ovenproof dish. In a small bowl, mix together the breadcrumbs and gruyère, then scatter over the vegetables.
- Drizzle with the oil, place on a baking tray and bake for 30 minutes, until bubbling and golden on top. Leave to stand for 10 minutes before serving.
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