Broccoflower Gratin

Broccoflower Gratin

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Ingredients

• 1 head Broccoflower, cut into florets, about 4 cups /1 L
• 1 tbsp (15 mL) butter
• 3 shallots, finely chopped
• 2 tbsp (30 mL) all-purpose flour
• 1/2 cup (125 mL) sour cream
• 1 tbsp (15 mL) Dijon mustard
• 1 cup (250 mL) grated Gruyere cheese
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 1/4 cup (60 mL) chopped toasted walnuts
• 1 tbsp (15 mL) chopped fresh parsley (optional)

Instructions

1. Cook broccoflower in salted boiling water for 8 minutes or until tender. Drain well then
2. return to pot and cook for 1 to 2 minutes until any excess moisture is evaporated, set aside.
3. Preheat oven to 400°F (200°C). Meanwhile, melt butter in small skillet set over medium heat. Add shallots and cook, stirring occasionally, for 5 to 7 minutes or until tender. Add flour and cook for 1 to 2 minutes.
4. Stir in sour cream, mustard, cheese, salt and pepper. Toss with broccoflower and transfer to 4 cup (1 L) oval gratin dish. Bake for 20 minutes or until golden brown and bubbly. Sprinkle with walnuts and parsley, if desired.

Notes