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This is one of my favourite quick, warming dinners.
Ingredients:
Purple sprouting broccoli (or other broccoli, romanesco or cauliflower)
olive oil, salt, glove of garlic
for the sauce:
half a pint of milk
butter, flour
generous handful of grated cheese (mature cheddar/gruyere/parmesan or similar strong cheese)
salt, pepper, freshly ground nutmeg
new potatoes, or, if you're really in a hurry or lazy, bread
Method:
Clean and wash your purple sprouting broccoli, leave it nice and wet. I usually only use the tops and leaves of the PSB. The stalks take longer to cook so I use them elsewhere.
Thinly slice the garlic and fry in olive oil on medium heat until crispy. Remove the garlic (this is just for flavour), add the wet PSB, a little more water if needed, put on a lid and braise for five minutes or so, until tender but still with a little crunch.
Make a blonde roux with the butter and flour and gradually whisk in the milk, letting it bubble and thicken until it's the right conistency. Turn the heat down, add the cheese and seasoning (careful with the salt as the cheese can be quite salty) as well as any liquid from the veg pan and stir until everything is incorporated and you have a smooth sauce.
Serve the PSB in deep plates or bowls with a generous helping of sauce dribbled over it. A few simple, boiled potatoes go well with this.
( Bigger photo )
Ingredients:
Purple sprouting broccoli (or other broccoli, romanesco or cauliflower)
olive oil, salt, glove of garlic
for the sauce:
half a pint of milk
butter, flour
generous handful of grated cheese (mature cheddar/gruyere/parmesan or similar strong cheese)
salt, pepper, freshly ground nutmeg
new potatoes, or, if you're really in a hurry or lazy, bread
Method:
Clean and wash your purple sprouting broccoli, leave it nice and wet. I usually only use the tops and leaves of the PSB. The stalks take longer to cook so I use them elsewhere.
Thinly slice the garlic and fry in olive oil on medium heat until crispy. Remove the garlic (this is just for flavour), add the wet PSB, a little more water if needed, put on a lid and braise for five minutes or so, until tender but still with a little crunch.
Make a blonde roux with the butter and flour and gradually whisk in the milk, letting it bubble and thicken until it's the right conistency. Turn the heat down, add the cheese and seasoning (careful with the salt as the cheese can be quite salty) as well as any liquid from the veg pan and stir until everything is incorporated and you have a smooth sauce.
Serve the PSB in deep plates or bowls with a generous helping of sauce dribbled over it. A few simple, boiled potatoes go well with this.
( Bigger photo )
