BROCCOLI GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 side-dish servings
Number Of Ingredients 9
Steps:
- Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
- Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
- Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
- Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL
A crunchy, savory crumb topping that makes the broccoli irresistible - really! This was originally made for Thanksgiving 2002 (Bon Appetit), and it was excellent then and still is.
Provided by Fyrestorm
Categories Vegetable
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large non-stick skillet over medium heat. Add onion and garlic; saute until onion is soft, about 4 minutes. Mix in dry mustard, then 2 T Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4C cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made one day ahead. Cover separately and refrigerate).
- Preheat oven to 350°F Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 T Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
Nutrition Facts : Calories 196, Fat 15.5, SaturatedFat 9.3, Cholesterol 46.6, Sodium 350.8, Carbohydrate 8.1, Fiber 0.4, Sugar 0.7, Protein 8.8
BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL
Categories Cheese Mustard Vegetable Side Bake Sauté Thanksgiving Parmesan Broccoli Fall Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.
- Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
BLISSED-OUT CRISPY CHEESY BROCCOLI GRATIN
Limited surface area. This is the problem with a broccoli gratin made in a casserole-style baking dish, meaning the ratio of crispy-cheesy-crumb-y topping to soft, tender broccoli is just way under optimal balance. With a sheet pan, however, every single morsel of broccoli gets an ample coating of crunch. You know what else is awesome? With a preheated sheet pan (see note), the time it takes to roast the broccoli is minimal-I'm talking 15 minutes, tops, for caramelized edges and florets. Meaning you can hit broccoli bliss in under 20 minutes. Are you in?
Provided by Raquel Pelzel
Categories Small Plates Quick & Easy Side Broccoli Cheddar Parmesan Vegetarian Cheese Sheet Pan Kid-Friendly
Yield 4 servings
Number Of Ingredients 8
Steps:
- Adjust one oven rack to the upper-middle position and another rack to the position. Place a rimmed sheet pan on the middle rack and preheat the oven to 400°F.
- Toss the broccoli florets with the olive oil and salt in a medium-size bowl. Turn the broccoli out onto the hot sheet pan (it should sizzle!) and roast until the bottom of the florets are nicely browned, about 15 minutes.
- Meanwhile, combine the butter and garlic in a ramekin and place it in the oven until the butter melts, 5 minutes. (Alternatively, combine them in a microwave-safe bowl and microwave on high power in 15-second increments, swirling between each, until the butter melts, 45 seconds to 1 minute.)
- Place the bread crumbs in a medium-size bowl, add the butter-garlic mixture, and toss with a fork. Add the Cheddar and Parmigiano Reggiano cheeses and toss to combine.
- Remove the sheet pan from the oven and sprinkle the broccoli with the cheesy bread crumb mixture. Turn the broiler to high and place the sheet pan on the upper rack. Broil until the cheese is melted and browned, 1 to 2 minutes (watch the bread crumbs closely as broiler intensities vary and you don't want them to burn). Remove from the oven, transfer to a platter-making sure to scrape up all of the crispy, crunchy cheesy bits-and serve.
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BROCCOLI GRATIN - RECIPE GIRL
From recipegirl.com
Reviews 2Category Side DishCuisine AmericanTotal Time 1 hr 10 mins
- In a large nonstick skillet, melt the butter over medium-high heat. Add the onion and garlic; sauté until the onion is soft, about 4 minutes. Stir in the dry mustard, then 2 tablespoons of the Dijon, blending well. Add the breadcrumbs; sauté until the crumbs are crisp and golden, stirring and pressing with the back of a fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup of the cheese.
- Cook the broccoli florets in large pot of boiling and generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel & broccoli can be made 1 day ahead. Cover separately and refrigerate.) It's important that you don't over-cook the broccoli- you don't want mushy broccoli!
- Preheat the oven to 350°F. Butter a 13x9-inch glass baking dish. In a small bowl, combine the whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese. Place the cooked broccoli in a large bowl, and add the cream mixture; toss to coat evenly. Arrange the broccoli in the prepared dish. Sprinkle the breadcrumb streusel over the broccoli. Bake until the broccoli is heated through and the streusel is browned, about 30 minutes.
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