Purple Sprouting Broccoli Gratin
Ingredients:
800g purple sprouting broccoli (prepared weight)
600ml whole milk
1 medium onion, quartered
4 bay leaves
1 large piece of mace
8 cracked black peppercorns
50g unsalted butter, plus extra for greasing
40g plain flour
5 tbsp double cream
½ tsp freshly grated nutmeg
50g finely grated mature cheddar
Method:
- Halve the stems of sprouting broccoli and peel the lower halves if thick and tough. Put the milk, onion, bay leaves, mace and peppercorns into a small pan, bring slowly to the boil, then set aside off the heat for at least 20 minutes to allow the flavours to infuse.
- Bring the infused milk back to the boil, then strain it into a jug (discard the flavourings). Melt the butter in a medium pan, stir in the flour and cook gently for 1 minute. Remove from the heat and gradually beat in the hot milk. Return to the boil, stirring, then simmer for 5 minutes, stirring now and then. Stir in the cream, nutmeg and some salt and white pepper to taste. Keep warm over a very low heat, continuing to stir the mixture now and then so a skin doesn’t form.
- Preheat the grill to high. Put the broccoli in a steamer (or colander/sieve) set over a pan of boiling water, sprinkle with salt, cover and steam until just tender (freshly picked will take no more than 3 minutes, shop-bought may take 5-6 minutes). Drain the broccoli, wait for the steam to die down, then lay over the base of a large, lightly buttered, shallow ovenproof dish. Pour over the warm sauce, then sprinkle with the grated cheddar. Grill for 4-5 minutes or until the top is golden in places and bubbling.
