Broccoli Stems in White Wine with Roquefort Fondue

Written by Lesley Waters from Ready Steady Cook on Tuesday, June 7, 2011 at 03:48AM
Filed in: Recipes
Comments: 0

Ingredients

  • 200g/7oz Tenderstem broccoli or calibrese

  • 2 tbsp white wine

  • 40g/1½oz Roquefort cheese, crumbled

  • 125ml/4fl oz double cream

  • freshly ground black pepper

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Blanch the broccoli in a pan of boiling salted water for 1-2 minutes and then drain.

  3. Place the broccoli back into the pan, add the wine, cover with a lid and steam for 2-3 minutes. Remove the broccoli from the pan and keep warm.

  4. Add most of the Roquefort, reserving a little for the topping, the cream and freshly ground black pepper to the pan and simmer for a few minutes, stirring until the cheese is melted.

  5. Place the steamed broccoli into an ovenproof dish. Pour over the cheese sauce and scatter with the reserved Roquefort.

  6. Place in the oven and bake for five minutes, or until bubbling on top. Serve.

About the author
Lesley Waters from Ready Steady Cook

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