butternut and broccoli au gratin
How to make butternut and broccoli au gratin recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
200 g (7 oz) purple sprouting broccoli, trimmed
300 g (10 oz) butternut squash, peeled, deseeded and chopped
200 g (7 oz) mushrooms, halved
60 g (2¼ oz) butter
2 tablespoons plain flour
400 ml (14 fl oz) milk
2 teaspoons wholegrain mustard
100 g (3½ oz) Cheddar cheese, grated
Method:
Steam the vegetables in a steamer for 8–10 minutes until tender.
Meanwhile, melt the butter in a small saucepan, then stir in the flour to make a roux. Cook for 1–2 minutes, then gradually whisk in the milk and cook, stirring continuously, until the sauce is thick and smooth. Stir in the mustard and half the grated cheese.
Transfer the vegetables to an ovenproof dish, pour over the sauce and sprinkle with the remaining cheese. Cook under a preheated hot grill for 5–6 minutes until bubbling and golden.
For cheesy butternut mash with broccoli & poached eggs, cook 400 g (13 oz) peeled, deseeded and diced butternut squash and 150 g (5 oz) peeled and diced potatoes in a saucepan of boiling water for 8 minutes until tender. Meanwhile, bring a saucepan of water to a gentle simmer and stir with a large spoon to create a swirl.
Break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with another 2 eggs. In a separate pan, steam 400 g (13 oz) broccoli florets until tender.
Drain the squash and potatoes, then mash in the pan with 75 g (3 oz) grated Cheddar cheese.
Serve topped with the broccoli and poached eggs, sprinkled with 2 tablespoons grated Parmesan cheese. Total cooking time 10 minutes.
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