Tenderstem broccoli gratin
- Published: 8 May 17
- Updated: 18 Mar 24
This creamy, zesty broccoli gratin makes a wonderful vegetarian side dish for dinner parties or Sunday lunch.
Planning an Easter feast? Serve this gratin with some more of our make-ahead Easter sides.
Ingredients
- 3 x 125g packs Tenderstem or purple sprouting broccoli
- 2 medium free-range eggs, beaten
- 220ml pot double cream
- Splash milk
- Zest 1 lemon
- 75g grated cheese: a mix of parmesan, gruyère and cheddar (or vegetarian alternatives)
- Handful fresh breadcrumbs
Method
- Heat the oven to 180°C/160°fan/gas 4. Blanch the broccoli in boiling water until just tender (about 3-4 minutes). Reserve 250ml of the cooking water, then drain. Plunge the broccoli into a large bowl of ice cold water to cool quickly, then drain well.
- Put the drained broccoli into an ovenproof baking dish. In a jug, mix the eggs, cream and milk (see Make Ahead), pour over the broccoli, then toss to coat. Mix the zest, cheese and breadcrumbs, then scatter over the broccoli. Bake for 15-20 minutes until golden and the cream has set a little.
- Recipe from April 2017 Issue
Nutrition
- Calories
- 225kcals
- Fat
- 19.3g (11.5g saturated)
- Protein
- 8g
- Carbohydrates
- 3.9g (1.5g sugars)
- Fibre
- 1.9g
- Salt
- 0.3g
delicious. tips
The day before, blanch the broccoli, put in a food bag, then keep chilled. Make the cream-egg mixture, cover and chill. Grate the cheese and store in a food bag in the fridge.
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