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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