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Roasted Broccoli in Parmesan Béchamel
Roasting the broccoli before saucing it gives far more flavour than boiling ever could. The Parmesan béchamel comes together with no saucepan in the MicroCook Pitcher, and the same casserole goes from a hot oven straight to browning.
- Total time
- 57 min
- Prep
- 15 min
- Cook
- 42 min
+ Tupperware MicroCook Pitcher, Tupperware SuperSonic Chopper, Tupperware Mixing bowl
Ingredients
Method
Set the oven to 250 °C (480 °F). Rinse the broccoli and break it into florets.
Peel the onion and garlic and chop them in the Tupperware SuperSonic Chopper Compact.
In the Tupperware Mixing Bowl 3.5 l, combine the florets, chopped onion and garlic, olive oil, salt and pepper; seal and shake to coat evenly.
Tip everything 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 30 seconds at 600 W, then whisk in the flour before pouring in the milk and cream, still whisking.
Microwave for 3 minutes at 600 W, whisk, then cook for 3 minutes more. Season, then stir in the nutmeg and half the Parmesan.
Lower the oven to 220 °C (425 °F), spoon the sauce over the broccoli, scatter with the remaining Parmesan and bake uncovered for about 15 minutes, until nicely browned.
Serve on its own, or alongside pasta, meat or fish.
