Mustard & cheddar broccoli bake
This is similar to the classic cauliflower cheese but
has the added kick of wholegrain mustard which
pairs really well with the mature cheddar cheese.
The recipe uses a small amount of corn starch/corn
flour to thicken the sauce rather than using a
traditional roux, this reduces the carbohydrate
levels while still making a smooth creamy sauce.
Ingredients - Serves 4
1 large head of broccoli
½ cup (120ml) heavy cream (double cream)
3 oz (85 g) mature cheddar cheese (extra sharp cheddar
cheese)
3 tbsp parmesan cheese (shredded)
1 tsp wholegrain mustard
1 tsp corn starch (corn flour) dissolved in 1 tbsp water
Sea salt and freshly ground black pepper to taste
Method:
1. Pre heat the oven to 400F/200
2. First prepare the broccoli by cutting it into even
sized florets. Bring a large pan of salted water to the
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boil and add the broccoli. Cook for approximately 3
minutes to slightly soften the broccoli, but not cook
it through. Drain and rinse under cold running water
to cool. Set to one side while you make the cheese
sauce.
3. To make the sauce, place the cream and mustard
into a saucepan on a medium low heat, heat the
mixture and once it comes to a simmer add the
cheddar cheese and stir through until melted. While
stirring add the corn starch mixture and continue to
cook for a further minute or so until the sauce
thickens, add salt and pepper to taste.
4. Make sure that the broccoli is well drained - pat
the broccoli dry with paper towels to remove any
excess water. Place the broccoli into a baking dish
and spoon over the cheese sauce; make sure the
broccoli is well covered.
5. Sprinkle over the parmesan cheese and a pinch
of paprika if you wish. Place into the oven and bake
for approximately 20 minutes until golden brown
and bubbling.
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