Another way is to boil it for about 5 minutes and make a cheese sauce Pour the sauce over the part cooked broccoli and cook in the oven until the sauce is bubbling.
25g plain flour
300 mls of milk
200g of cheese (or more if you like it stronger)
Melt the butter over a low heat and with a whisk stir in the flour add the milk stirring all the time with the whisk. Stir until the sauce is smooth and thickened. Add three quarters of the cheese. Spoon over the sauce coating the broccoli and then sprinkle the remaining cheese. Bake in the oven 180C/ 160 C fan/Gas 4 for about 20-25 minutes until piping hot and golden on top. If you have any cauliflower or leeks you could prepare them in the same way as the broccoli and add them to the broccoli. Serve as a side vegetable dish or as a main course with crusty bread.
Sausage and broccoli carbonara
1 tbsp olive oil
50g parmesan grated, plus extra to serve
1 head broccoli, broken into small florets
2 garlic cloves, crushed
MethodIn a large pan, heat the oil and cook the sausage balls until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug. Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water. Add the garlic to the sausage balls and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat. Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.
If you have any other vegetable you would like us to feature please let us know!