Gratin Of Broccoli With Rosemary Garlic And Parmesan Recipe
Ingredients
| Broccoli | 1 Bunch (100gm), separated | |
| Garlic | 2 Clove (5gm), minced | |
| 1 teaspoon dried | 2 Teaspoon, crumbled | |
| Unsalted butter | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Parmesan | 1/3 Cup (16 tbs), grated |
Directions
In a large saucepan of boiling salted water blanch the broccoli for 4 to 5 minutes, or until it is just tender, drain it, and refresh it under cold water.
In a small saucepan cook the garlic and the rosemary in the butter and the oil over moderately low heat, stirring, for 3 to 4 minutes, or until the garlic is pale golden.
Arrange the broccoli in a 1-quart gratin dish, spoon the rosemary mixture over it, and season the broccoli with salt and pepper.
Sprinkle the broccoli with the Parmesan.
The dish can be prepared up to 2 hours ahead, covered loosely, or up to 6hours, covered and chilled.
If chilled, bring the dish to room temperature before proceeding.
Bake the gratin in a preheated 400° F. oven for 25 minutes, or until it is bubbling and the top is golden.
In a small saucepan cook the garlic and the rosemary in the butter and the oil over moderately low heat, stirring, for 3 to 4 minutes, or until the garlic is pale golden.
Arrange the broccoli in a 1-quart gratin dish, spoon the rosemary mixture over it, and season the broccoli with salt and pepper.
Sprinkle the broccoli with the Parmesan.
The dish can be prepared up to 2 hours ahead, covered loosely, or up to 6hours, covered and chilled.
If chilled, bring the dish to room temperature before proceeding.
Bake the gratin in a preheated 400° F. oven for 25 minutes, or until it is bubbling and the top is golden.
Chef
