Medium
4
By Tessa Kiros
Published 2010
As well as boiled broccoli dressed with olive oil and lemon, my children also like this gratinéed classic. Remove the harder broccoli stems and use only the florets. Don’t throw out the hard stems; they can be added to a vegetable soup, or boiled and then sautéed with garlic and olive oil.
Meanwhile, bring a saucepan of salted water to the boil and cook the broccoli for a few minutes until it has softened
Stir the parmesan into the béchamel sauce and pour over the broccoli, leaving some florets still showing.
© 2010 All rights reserved. Published by Murdoch Books.