Tenderstem® broccoli Easter gratin
Method
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Heat the oven to 200°C (fan) /220°C (conventional)/gas mark 7
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Pour 2 tbsp of oil into a mixing bowl. Add the Tenderstem® broccoli and roll it in the oil, ensuring that the florets are shiny. Then, arrange the Tenderstem® broccoli in the cooking dish in two interlocking rows, with the florets pointing outwards. If the dish is the right size, this will form one snug layer — avoid piling too many pieces on top of each other.
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Measure the crème fraîche, Parmesan and 100ml of water into the mixing bowl and use a spatula to stir and beat until smooth. Add the thyme, anchovies, garlic, lemon zest, salt and pepper and mix thoroughly.
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Spoon the sauce in a circular motion over the Tenderstem® broccoli, starting in the middle of the dish and working outwards. Use the back of the spoon to apply remaining sauce to any uncovered florets if possible.
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Sprinkle the breadcrumbs evenly over the top, drizzle any exposed florets with a little more oil and bake at the very top of the oven for 30 minutes. The breadcrumbs should be golden with the cream sauce bubbling and a fork should poke easily into the Tenderstem® broccoli. Serve with tongs, followed by a large spoon for the sauce.
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Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
