This broccoli au gratin recipe is a perfect win to impress your guests with. It’s simple, easy and delicious!
The “easy cauliflower and broccoli au gratin recipe” is a great dish to make for your family. It’s quick, easy, and delicious.
Broccoli au gratin is a delicious and rich side dish to serve with meat main courses, egg omelettes, or aged cheeses, particularly during the colder months. Choose broccoli that is crisp, fresh, and deep green, then blanch it for 5 minutes in salted water. Cook in the oven with a creamy béchamel sauce, chopped mozzarella, and grated parmesan cheese. On the outside, it’ll look like au gratin, but inside, it’ll be stringy.
It’s a simple yet tasty recipe that will appeal to even the most averse to vegetables youngsters. Broccoli au gratin is ideal for a family lunch or a fast yet full dinner; delicious hot or lukewarm, you can even make them ahead of time and reheat them just before serving. So, let’s see how to cook this delectable dish by following the step-by-step directions and advice.
Is it possible to prepare Broccoli Au Gratin ahead of time?
Yes! Make the sauce and chop the broccoli 2 days ahead of time, then put them in the fridge and bring the sauce to a boil before serving broccoli au gratin.
Broccoli Au Gratin Recommendations
1 tablespoon white wine vinegar added to the cooking water can help to mask the strong broccoli odor.
After blanching the broccoli, brown it in a skillet with a drizzle of extra virgin olive oil and a garlic clove before combining it with the béchamel and the other ingredients.
If you want to make light broccoli au gratin, blanch them first, then chill them before adding oil, salt, and grated parmesan cheese to a baking dish. Serve after a few minutes in the oven with the grill.
You may also use frozen broccoli; just defrost it and drain any extra liquid.
For a more full and tastier recipe, substitute the mozzarella cheese with another stretched curd cheese, such as scamorza or smoked provola, and add chopped speck or cooked ham.
You can prepare the béchamel for dairy-free broccoli au gratin using dairy-free milk and butter – as well as vegetable drinks and extra virgin olive oil – to enjoy the meal in perfect peace.
You may create broccoli au gratin without bechamel by whisking together 100 mL milk, 1 egg, and a handful of grated parmesan cheese; then pour the mixture over the broccoli, season with chopped cheese to taste, and bake until golden brown.
How to Keep Broccoli Au Gratin Fresh
In an airtight container, refrigerate the broccoli au gratin in the refrigerator for a maximum of 1-2 days. Broccoli au gratin should not be frozen.
Broccoli Au Gratin: How to Make It
Pour the milk into a saucepan (1).
Start a fire and let it burn for a while (2).
In a separate pot, melt the butter (3).
Melt it over a low heat source (4).
Pour in the flour (5) and stir with a wooden spoon after it has melted.
Set the heat to low and simmer the roux for a few minutes (6).
Using the heated milk, dilute the roux (7).
Place over medium heat and simmer, stirring regularly, until the sauce has thickened (8).
Season with a pinch of salt (9).
Season with freshly ground pepper (10).
Remove the florets from the broccoli and clean it. Cut the stems into bite-sized pieces (11).
Everything should be washed thoroughly under cold running water (12).
5 minutes in boiling salted water to blanch broccoli (13). Drain the water and put it aside.
Slice the mozzarella into small pieces (14).
Over the broccoli, pour the bechamel sauce (15).
Toss in the mozzarella (16).
Mix in the cheese (17) well.
Pour the broccoli into a lightly oiled pan, top with the remaining cheese (18), and bake for approximately 20 minutes at 350° F, or until the surface is nicely au gratin.
Remove the broccoli from the oven at this stage, allow it to cool slightly before serving (19).
The “broccoli au gratin keto” is a recipe that has been on the internet for a while. The broccoli recipe is very easy and quick to make.
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