An easy but delicious recipe. Complete the supper by serving the gratin with a simple leaf salad, lightly dressed with olive oil and a dash of white wine vinegar.
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Ingredients
1 vegetable stock cube
1 Essential Cauliflower
400g Frozen Essential Baby Broad Beans
10g butter
1 crusty roll, made into breadcrumbs
2 clove/s garlic, finely chopped
5g tarragon, stalks discarded
350g tub Essential Cheese Sauce
100g Essential Mature Cheddar, grated
Method
Half fill a large saucepan with water, crumble
in the stock cube and bring to the boil. Discard
any damaged leaves from the cauliflower and
thinly slice the remainder. Thinly slice the stalks
and break the florets into smaller pieces. Cook
the cauliflower stalks and florets in the water
for 5 minutes, until just tender. Add the leaves
and broad beans, bring back to the boil and
simmer for 3-4 minutes more.
Melt the butter in a frying pan and fry the
breadcrumbs and garlic for 3 minutes, until
lightly browned. Season with plenty of freshly
ground black pepper.
Preheat the grill to its highest setting. Drain
the vegetables, reserving 100ml of the stock.
Return to the pan with the tarragon, cheese
sauce, ½ the grated cheese and the reserved
stock. Cook, stirring for a couple of minutes,
until piping hot. Turn into a large heatproof
dish and sprinkle with the breadcrumbs and
remaining cheese. Grill for about 3-4 minutes,
until golden.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,623kJ/ 388kcals
Fat
19g
Saturated Fat
12g
Carbohydrates
28g
Sugars
6.7g
Fibre
8.6g
Protein
22g
Salt
1.7g
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