Broccoli gratin with blue cheese

Vegetarian Recipe

Serves 4 - 6

Ingredients

600ml/1 pint chicken/vegetable stock
2 large heads of broccoli, separated into florets
1 onion, sliced
Zest of a lemon
75g/3 oz cashel blue cheese
1 tbsp. finely chopped fresh parsley

For the cream stock:

50g/2 oz plain flour
50g/2 oz butter
300ml/ ½ pint double cream

For the breadcrumbs:

Method

• Preheat the oven to 180C/350F/Gas 4.
• Bring the stock to the boil and blanch the onions and broccoli for 2 minutes. Transfer the vegetables with a slotted spoon to an oven-proof dish. Reserve the stock.
• To make the sauce, melt the butter and stir in the flour. Over a low heat begin by whisking the hot stock into the roux mixture. Add the stock slowly whilst whisking to avoid any lumps. Once all the stock has been incorporated, bring the sauce to a boil and then simmer until the sauce thickens. Stir in the cream and season well. Remove from the heat.
• Crumble the cheese over the broccoli and onions. Sprinkle the lemon zest and parsley over the dish and then pour over the sauce.
• Mix the breadcrumbs and butter together and sprinkle over the whole dish.
• Cook for 20 minutes until golden brown on top.

  N.B.
  For a more substantial (non-vegetarian) dish, add some bacon, left over meat or poached chicken