Broccoli with bechamel

29 julio, 2014

At Mr Broko we offer a delicious alternative for those who are reluctant to try vegetables and benefit from its consumption: Broccoli with bechamel.


200g of Mr Broko
1 onion
Wheat flour
Extra virgin olive oil
Whole milk
Emmental cheese grated


The batter is very easy to make but it is at this point that you must be patient. The first thing to be done, as always, is to thoroughly wash and chop the broccoli. Once drained place into a deep baking dish suitable for the oven.

The next step is to make the creamy, succulent bechamel sauce. Peel the onion and chop finely, gently cook in the olive oil over a low heat, stirring occasionally. When the onion is cooked remove from the pan and put to one side and start the béchamel sauce.

The essential premise of a great bechamel sauce is to first pour olive oil into a pan and allow it to heat to a very high temperature, once hot add the flour (approximately two and a half tablespoons) and mix until blended into a paste. This important first step avoids any unwanted lumps developing and ruining the silky sauce.

Continue to stir the mixture of flour and oil adding a little whole milk as you go and stirring with a wooden spoon. When the mixture comes together add more milk and continue this process until all the milk has been incorporated. Add the salt and nutmeg with the last of the milk. When you have incorporated all the ingredients you will have a creamy béchamel sauce. The flavour is good but the texture a little soft wait a little for it to thicken.

When the bechamel is done mix with the onion and pour over the broccoli. Sprinkle the cheese on top and put into the oven at 200 degrees for approximately fifteen minutes. Ideally combine high and low heat in the oven to ensure the cheese melts.


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