Purple Sprouting Broccoli Gratin with Cheese Sauce and Toasted Brioche

Indulgent purple sprouting broccoli baked in a rich cheese sauce, topped with golden brioche croutons and Lincolnshire Poacher cheese.

Vegetarian Comfort Food Main Course Cheese Broccoli

Estimated Nutrition

Calories

953.6

kcal / serving

3814.2 kcal total

Carbs

39.1g

per serving

156.4 g total

Fat

74.2g

per serving

296.8 g total

Protein

34.6g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

English Mustard

tsp

Worcestershire Sauce

check for vegetarian/vegan varieties

tbsp

Cider Vinegar

Dairy

100

Butter

unsalted

450

Full-Fat Milk

200

Cheddar

grated

150

Lincolnshire Poacher Cheese

grated

Fruits

piece

Lemon

juice only

GrainsCereals

Plain Flour

0.5

loaf

Brioche

sliced into 1cm cubes

OilsFats

tbsp

Olive Oil

Vegetables

400

Purple Sprouting Broccoli

Mixed Leaf Salad

Method

Serve the gratin warm with the side salad.

Whisk oil, vinegar, and lemon juice together and toss with salad leaves.

Layer broccoli, sauce, and brioche in a dish, top with Lincolnshire Poacher cheese, and grill.

Melt 50g of butter in a pan and stir in the flour for two minutes.

Gradually whisk in the milk, mustard, Worcestershire sauce, and cheddar until smooth.

Preheat the grill to high.

Fry the brioche cubes in the remaining butter for two minutes until golden-brown.

Boil the broccoli in water for 2-3 minutes then drain.