VERY VEGGIE BAKES
BROCCOLI AU GRATIN
SERVES 6 PREP + COOKING TIME: 45 min
• 120g butter
• ¼ cup (35g) plain flour
• 2 cups (500ml) milk
• 195g grated vegetarian Gruyère cheese
• 1 tbsp white miso paste
• 1kg broccoli
• 1½ cups (115g) panko breadcrumbs
•1/3 cup (40g) natural flaked almonds
• 1 tsp shichimi togarashi (see Notes)
1. Preheat the oven to 200°C/180°C fan.
2. Melt half the butter in a heavy-based saucepan over medium heat; stir in the flour. Cook, stirring, until the mixture bubbles. Gradually stir in the milk; stir for 4 minutes or until the mixture boils and thickens. Remove from the heat; stir in half the cheese and the miso. Season to taste.
3. Cut the broccoli crossways into 1.5cm-thick slices. Bring a large saucepan of water to the boil; cook the broccoli for 2 minutes. Drain well.
Place the breadcrumbs, almonds, remaining melted butter, remaining cheese and the shichimi togarashi in a small bowl; mix to combine. Season.
