Tuesday, June 3, 2014

Broccoli au gratin

Melt cheese on anything, and it is elevated to the delicious status of "au gratin." I usually eat broccoli blanched until just bright green because it's so quick and easy. But with a little more effort, this is an even better way to serve it.

Broccoli au gratin

1 head broccoli
handful dry bread crumbs (I use Panko)
1/2 teaspoon paprika
dots of butter (1-2 Tbsp)
1 cup grated cheddar and parmesan cheese combined

Bring a large pot of salted water to the boil. Trim the broccoli and cut into florets. Blanch the broccoli florets for four minutes, or until tender. Drain them and refresh under running cold water to stop the cooking process. Add to a casserole dish.

Completely cover the broccoli with the bread crumbs, paprika, dots of butter and grated cheese. Depending on the size of your casserole dish, these amounts will vary. Place under the broiler of your oven for a few minutes until the cheese melts into a golden crust.


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