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Preheat the oven to 425°F.
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Add the broccoli florets to a 7×10-inch or 9×9-inch baking dish that has been sprayed with non-stick cooking spray. Drizzle with the olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Toss to mix and unfold broccoli out in a flat layer. Bake for 10-12 minutes, or till broccoli is shiny inexperienced and a few edges start to brown. (It doesn’t must be cooked all the means via simply but!)
1 ½ kilos broccoli florets, 2 tablespoons olive oil
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Add 2 tablespoons of the butter to a big skillet over medium warmth. As soon as melted, add the garlic and cook dinner for 30 seconds, or till aromatic. Sift within the flour and instantly start whisking for 1-2 minutes, or till it varieties a thick paste. Proceed whisking for 1 extra minute, or till it begins to skinny out once more.
2 garlic cloves, 2 tablespoons all-purpose flour
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Scale back the warmth to medium-low. In ¼ cup increments, pour within the milk, whisking properly after every addition and ready for the sauce to barely thicken between every one.
1 ½ cups complete milk
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Take away from the warmth and add the gruyere cheese, ½ teaspoon salt, ¼ teaspoon black pepper, thyme, and nutmeg. Pour the sauce over the broccoli, lifting up the florets as you achieve this it spreads all through.
1 cup shredded Gruyere cheese, 1 teaspoon dried thyme, Pinch nutmeg
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Soften the remaining 1 tablespoon butter in a small bowl. Add the Parmesan cheese and breadcrumbs. Toss till properly combined after which sprinkle over the broccoli.
¼ cup breadcrumbs, ¼ cup grated parmesan cheese
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Bake within the oven for 20-25 minutes, or till the topping is golden and the broccoli is fork-tender. Serve with recent thyme, if desired.
- Broccoli. You’ll want 1½ kilos of broccoli florets (about 2 massive heads earlier than trimming, weighing near 2 kilos). Lower florets into florets about 1 to 1 ½ inches in diameter for the perfect outcomes.
- Cheese. Gruyère is my high choose for its nutty, barely salty taste, however be happy to make use of sharp white cheddar, fontina, or Swiss should you desire or can’t discover Gruyère.
- Milk. Entire milk offers the creamiest outcomes, although 2% or a plant-based milk can be utilized with a barely totally different texture.
- Breadcrumbs. I used Aleia’s for his or her minimal salt content material. In case your breadcrumbs are saltier, take into account lowering the salt within the recipe by ¼–½ teaspoon.
- Storage: Retailer leftovers in an hermetic container within the fridge for as much as 4-5 days. Freezing will not be advisable as the feel will change upon thawing.
- Reheating: Return the dish to a 350°F oven for 5-10 minutes, or heat up in a skillet over medium-low warmth.
Energy: 276kcal, Carbohydrates: 12g, Protein: 14g, Fats: 20g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 7g, Trans Fats: 0.2g, Ldl cholesterol: 51mg, Sodium: 797mg, Potassium: 381mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1037IU, Vitamin C: 76mg, Calcium: 424mg, Iron: 1mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
