Mustard and 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.
Yield (serves): 4
Prep time: 5 minutes
Cooking time: 30 minutes
1 large head of broccoli
½ cup (120ml) heavy cream (double cream)
3 oz (85 g) mature cheddar cheese (extra sharp cheddar cheese)
3 tablespoons parmesan cheese (shredded)
1 teaspoon wholegrain mustard
1 teaspoon corn starch (corn flour) dissolved in 1 tablespoon water
Sea salt and freshly ground black pepper to taste
1. Pre heat the oven to 400F/200c
2. firstly prepare the broccoli by cutting into even sized florets, bring a large pan of salted water to the 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, I also like to pat the broccoli dry with paper towels to remove any excess water. Place the broccoli into 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
For a speedier version of this recipe make the cheese sauce before preparing the broccoli, cook the broccoli until cooked through which should take approximately 5 – 7 minutes. Then top with the cheese sauce and instead of baking the dish, place it under a hot broiler (grill) and cook for a minute or two until golden brown and bubbling.
Use any cheese you like for this recipe, fontina or smoked Gouda would also make great variations.