Ingredients with Measurements:
- 500g broccoli florets
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 200g Passendale cheese, grated
- 1/2 cup breadcrumbs
Special equipment needed:
- 9x13 inch baking dish
- Large pot
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the broccoli and cook for 3-4 minutes, until tender. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture thickens.
5. Add the Dijon mustard, salt, and black pepper. Stir until combined.
6. Add the grated Passendale cheese and stir until melted and smooth.
7. Add the cooked broccoli to the cheese sauce and stir to combine.
8. Pour the mixture into a 9x13 inch baking dish.
9. Sprinkle the breadcrumbs over the top of the mixture.
10. Bake for 20-25 minutes, until the top is golden brown and the mixture is bubbling.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 315
Fat: 19g
Saturated Fat: 11g
Cholesterol: 56mg
Sodium: 630mg
Carbohydrates: 20g
Fiber: 3g
Sugar: 8g
Protein: 16g
Substitutions for ingredients:
- Passendale cheese can be substituted with Gouda, Cheddar, or any other semi-hard cheese.
- Breadcrumbs can be substituted with crushed crackers or panko breadcrumbs.
Variations:
- Add cooked chicken or ham to the mixture for a heartier meal.
- Substitute the broccoli with cauliflower or asparagus for a different vegetable.
- Add chopped herbs, such as parsley or thyme, to the cheese sauce for extra flavor.
Tips and tricks:
- Make sure to cook the broccoli until it is tender but still slightly firm, as it will continue to cook in the oven.
- Use a whisk to ensure the cheese sauce is smooth and free of lumps.
- To make ahead, prepare the dish up until step 9 and refrigerate until ready to bake.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top before serving.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Roasted potatoes or sweet potatoes would be a great side dish.
Troubleshooting advice:
If the cheese sauce is too thick, add a little more milk until it reaches the desired consistency.
Food safety advice:
Make sure to cook the broccoli thoroughly to avoid any risk of foodborne illness.
Food history:
Passendale cheese is a semi-hard cheese that originated in Belgium in the early 20th century. It is named after the town of Passendale, where it was first produced.
Flavor profiles:
Passendale cheese has a nutty, slightly sweet flavor that pairs well with broccoli.
Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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