Tenderstem® broccoli, Chestnut & Truffle Gratin
Method
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Blanch the Tenderstem® broccoli in salted boiling water for 2 minutes until it is bright green and still has some crunch. Drain and set aside.
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Put a small non-stick saucepan on a low heat and melt the butter. Stir in the flour and cook for 1-2 minutes.
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Once combined, slowly add the milk bit by bit, and continue stirring to avoid lumps. Keep adding the milk until completely combined, resulting in a thick, smooth sauce.
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Once all the milk is added bring the sauce to the boil, allow the bubbles to burst on the surface of the sauce for a few seconds, to ensure the flour is cooked.
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Take the pan off the heat and add the grated gruyère and half of the parmesan, and stir to combine.
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Preheat the grill to medium. Place the cooked Tenderstem® broccoli in a heat-proof dish, then spread over the cheese sauce. Top with the chopped chestnuts and breadcrumbs, add grated parmesan, then place under the grill to crisp up the breadcrumbs.
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Once browned, remove from the grill and finish with grated truffle.
More ways to cook Tenderstem®
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.
