This is the same sauce I would use for any "au gratin" - cauliflower, broccoli or zucchini. Make it a little cheesier, it works for a potato tart or even a moist macaroni pie.
Broccoli or cauliflower, stripped and separated into florets
For the sauce:
Parmesan cheese, small piece grated or sliced thin
Butter, 2 tablespoons
Garlic, two cloves crushed
Salt to taste
Flour, 2 tablespoons
Goat's milk (or regular milk if you must), 2 cups
Cut off the hard base of the broccoli and strip the skin off the thick stem. This way, the inside stem is palatable, and you can cook it too. Slice the stem into rounds. Break up the head into florets.
Boil a pot of water. When it is boiling, add the broccoli all at once. Let it come to the boil again, in about a minute. You just want to blanch or pre-cook the broccoli, you don't want them to be soggy. Drain the broccoli and arrange in the bottom of a small baking dish. Put the stem slices on the bottom. Arrange the florets on top.
Heat oven to 350 degrees. You can make the sauce in the same pot: just put the pot back on the heat. At medium heat, add butter with garlic and a tiny pinch of salt. Add flour to butter before it all melts and stir well. Don't let the butter and flour burn. Add milk and stir. You can also add the cheese - as much or as little as you like. I use parmesan cheese because its flavour is salty and intense. Keep stirring and when the sauce has thickened. Pour over the broccoli in the dish. Put in a hot oven for half an hour. Serve hot.
If you are making a potato tart, peel and slice potatoes thinly. Arrange potato slices and pour a little sauce after each layer, making sure you have a little sauce for the top. Grate parmesan cheese on top. This would need to be baked for up to about an hour, or until a knife goes through the layers of potato.
You can bake potato and sliced zucchini together in this sauce. You can blanch cauliflower and broccoli together and bake in this sauce.
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| Broccoli and yellow sweet peppers roasted in a white sauce! |
Broccoli or cauliflower, stripped and separated into florets
For the sauce:
Parmesan cheese, small piece grated or sliced thin
Butter, 2 tablespoons
Garlic, two cloves crushed
Salt to taste
Flour, 2 tablespoons
Goat's milk (or regular milk if you must), 2 cups
Cut off the hard base of the broccoli and strip the skin off the thick stem. This way, the inside stem is palatable, and you can cook it too. Slice the stem into rounds. Break up the head into florets.
Boil a pot of water. When it is boiling, add the broccoli all at once. Let it come to the boil again, in about a minute. You just want to blanch or pre-cook the broccoli, you don't want them to be soggy. Drain the broccoli and arrange in the bottom of a small baking dish. Put the stem slices on the bottom. Arrange the florets on top.
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| Broccoli after it is blanched has this lovely green colour |
If you are making a potato tart, peel and slice potatoes thinly. Arrange potato slices and pour a little sauce after each layer, making sure you have a little sauce for the top. Grate parmesan cheese on top. This would need to be baked for up to about an hour, or until a knife goes through the layers of potato.
You can bake potato and sliced zucchini together in this sauce. You can blanch cauliflower and broccoli together and bake in this sauce.
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| Dust the broccoli and peppers with fresh ground black pepper |
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| Pour the white sauce on, making sure that the veggies are covered |
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