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.
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