Make this broccoli bake for a side dish to go with your Sunday roast, or try our classic cauliflower cheese recipe here.
Ingredients
- broccoli 1 large head, broken into florets
- butter 50g
- plain flour 3 tbsp
- whole milk 600ml
- nutmeg a generous grating
- mature cheddar 75g, grated
- blue cheese 100g, crumbled
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Cook the broccoli florets for 2 minutes in lightly salted boiling water then drain really well. Tip into a 20cm x 30cm baking dish.
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Step 2
Heat the butter in a pan and, once foaming, tip in the flour and cook for 2-3 minutes or until golden and smelling nutty. Gradually add the milk a splash at a time while whisking, only adding more once the last has been incorporated, until you have a smooth sauce. Simmer gently for 5 minutes or until thickened slightly, stirring regularly. Stir in the nutmeg and cheddar, and season generously. Pour over the broccoli florets and crumble over the blue cheese. Bake for 25-30 minutes or until bubbling and caramelised.
Nutritional Information
- Kcals 485
- Fat 32.3g
- Saturates 20.1g
- Carbs 23.1g
- Sugars 9.6g
- Fibre 5.7g
- Protein 23g
- Salt 1.3g
