Broccoli Parmesan Gratin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches broccoli (about 3 pounds), stalks trimmed and peeled
- ½cup chicken broth, homemade or low-sodium canned
- 2tablespoons white wine
- ½teaspoon anchovy paste
- Freshly ground pepper to taste
- 1teaspoon salt
- ½cup bread crumbs
- ⅓cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
238 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 17 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to the boil. If the broccoli stalks are large, cut them in half lengthwise. Cut the stalks into 2-inch lengths and split the florets in half.
- Step 2
Blanch the broccoli for 2 minutes. Drain and place in a 13-inch-by-10-inch shallow baking dish.
- Step 3
Whisk together the chicken broth, wine, anchovy paste, pepper and salt and pour over the broccoli. Cover with foil and bake until the broccoli is tender, about 45 minutes.
- Step 4
Preheat broiler. Combine the bread crumbs and cheese and spread over the broccoli. Place under the broiler until golden brown, about 1 minute. Divide among plates and serve immediately.
Private Notes
Comments
Waay overcooked following timing instructions. Blanching not necessary. Should have roasted for 25 minutes instead of the 45 recommended
I made this today, hoping it would be prove to be useful for a large party buffet. It was dry and unappealing.