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Gratinéed Broccoli
- Serves
4
- Difficulty
Medium
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.
Ingredients
Bechamel Sauce
45 g 1¾ oz 30 g 1
Method
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