What you will need
A head of brocoli
One chopped onion
50g butter
300ml milk
2 heaped table spoons of white flour
1 tea spoon of mustard
75g cheese
Chives (optional)
Steam the florets of broccoli until cooked for 5-10 minutes. Once this has been done, place the broccoli florets in an oven dish.
Chop the onion finely and stir through the broccoli.
Now to make a roux. Melt the butter in the pan and add the flour slowly, mixing into the butter and cooking through for a minute. Take the pan off the heat and slowly begin to add the milk, whisking as you go to ensure there are no lumps. Put the pan back on to the heat, continuing to add the milk and stirring until the roux has thickened. This should take 2-5 minutes on a medium heat. If it becomes too thick, simply stir through a bit more milk.
Add some salt and pepper and the mustard to the roux.
Pour the roux over the broccoli (and chives) and then top with the grated cheese.
Bake this in the oven at 200 degrees for 25-30 minutes until the sauce is bubbling and cheese has browned.
I had these for my Sunday roast with roasted garlic and sage new potatoes (http://gipsytoast.blogspot.co.uk/2013/08/broccoli-and-cheese.html) and creamed cabbage. Gipsy Spread has all this, plus a steak.
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