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Broccoli and Parmesan Gratin
Broccoli florets are first roasted with onion, garlic and olive oil, which gives them more flavour than boiling, then covered with a Parmesan béchamel and browned. The béchamel is made in the MicroCook Pitcher without a pan, and the Premiaglass casserole handles both the hot roast and the gratin.
- Total time
- 57 min
- Prep
- 15 min
- Cook
- 42 min
+ Tupperware MicroCook Pitcher, Tupperware SuperSonic Chopper, Tupperware Mixing bowl
Ingredients
Method
Heat the oven to 250 °C (480 °F). Wash the broccoli and cut off the florets.
Peel the onion and garlic and chop them in the Tupperware SuperSonic Chopper Compact.
Put the florets, onion and garlic, olive oil, salt and pepper in the Tupperware Mixing Bowl 3.5 l, close the seal and shake well to coat.
Tip the broccoli into the Tupperware Premiaglass casserole 2.1 l, cover and roast for about 20 minutes.
Meanwhile, melt the butter in pieces in the Tupperware MicroCook Pitcher 1 l for about 30 seconds at 600 W. Whisk in the flour, then pour in the milk and cream while whisking.
Microwave for about 3 minutes at 600 W, whisk, then cook for about 3 minutes more at 600 W. If the sauce is still thin, continue in 2-minute bursts at 600 W, whisking each time. Season, then stir in the nutmeg and half the Parmesan.
Lower the oven to 220 °C (425 °F). Pour the sauce over the broccoli, scatter the rest of the Parmesan on top and bake uncovered for about 15 minutes, until golden.
Serve on its own or alongside pasta, meat or fish.
