Broccoli

Broccoli Manchego Bake

RECIPE BY NATASAHA CORRETT

My Broccoli Manchego Bake is a must have at any dinner table!

It is a wonderfully rich and comforting alternative to the usually boiled broccoli!
If you are vegan and don’t want to use cheese try the white sauce from my Vegan Cauli cheese recipe….

[wpurp-searchable-recipe]Broccoli Manchego Bake – – – [/wpurp-searchable-recipe]

Serves4
Cooks In15 mins
Difficulty30 mins

Ingredients
MetricCupsCupsMetric

1 very large broccoli or two small heads

25g olive oil

25g white gluten free flour

300ml rice milk (or dairy free milk)

1 tsp grated nutmeg

¼ tsp salt

¼ tsp black pepper

130g Manchego

50g Manchego

Method

  • Pre-heat oven to 175 degrees fan
  • Cut the broccoli florets and blanch in very salty water for 2 minutes then run under cold water.
  • On a low heat, melt the oil and slowly add the flour and whisk to make a roux.
  • Gradually add a quarter of the milk to make a paste.
  • Add the remainder of the milk and stir in the salt, pepper and nutmeg.
  • Whisk over a medium heat until the sauce starts to thicken. This will take 3-4 minutes.
  • Grate the goats' cheese and add into the white sauce and stir until melted and thick. The sauce will leave a trail when you lift the spoon when cooked. Then take off the heat.
  • Transfer the broccoli to an oven dish, pour over the sauce and sprinkle the rest of the cheese over the top.
  • Bake for 20-25 minutes till golden over the top.
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