Broccoli casserole - a delicious crispy dish
Can food be light, tasty, and healthy at the same time? Yes, as long as it's a gourmet broccoli casserole with a savory crust. The dish harmoniously intertwines the delicate taste of cabbage inflorescences (1 kg), Dijon mustard (3 tbsp. L) and cream (200 ml). The culinary symphony is complemented by the sweetness of onions, the aroma of garlic and crispy bread powder (300 g). The hostess will have to spend about 1 hour to prepare such an appetizing dish.
Broccoli is a winter vegetable whose natural season runs from late autumn to spring. A frozen product is not much different from a fresh one. Therefore, it is on sale throughout the year.
Blank for crispy crust
This extraordinary treat is referred to as "gratins". The main feature of these homemade dishes is their crispy crust.
In order for it to have the correct structure, it is necessary:
- melt 50 g butter in a deep frying pan;
- fry finely chopped onions (1-2 pcs) and young garlic (1 stalk);
- add 2 tbsp. l Dijon mustard;
- add fresh crumbs of white bread (300-400 g);
- bring the resulting mass to a golden color, which will take up to 8-10 minutes.
When the cooked piece cools down, rub Parmesan cheese into it. Of course, other hard cheese can be used as well. However, this particular variety of fermented milk the product will successfully complement the inflorescences of tender cabbage.
Correct blanching broccoli - simmer for no more than 3 minutes
The most common type of broccoli used in cooking is Calabrian. This variety has many advantages: large heads of cabbage, large inflorescences and thick stems. The fleshy stems make a very tasty and rich soup, so they do not need to be thrown away.
To prepare casseroles, only the inflorescences are separated. After they have been thoroughly washed and cut, they should be:
- boil for about 3 minutes (after boiling);
- drain the liquid;
- put the product in cold water to cool.
Well-cooked buds become tender but still crispy. Thus, while cooking cabbage, it does not need to be boiled for a long time.
Add 1 tbsp to the blanched broccoli. l. dijon mustard, as well as 200 ml of heavy cream. Mix everything thoroughly so that each inflorescence is saturated with gravy.
Since gratins are served in the dishes in which they are baked, you need to choose a beautiful ceramic form. It is generously greased with butter. Then pour the cooked broccoli and cover with a powder. All this is sent to an oven preheated to 180˚C for 30 minutes. Along with this dish, sea bass fillet pancakes, as well as orange juice are served. Thanks to this recipe, the hostess will have a hearty and very appetizing dish on the table.