Broccoli + Apple Blue Cheese Bake

Broccoli, the exotic cousin of the humble cauliflower, has a mixed audience. But add some cheese to anything that has someone on the fence, and somehow there’s a magical acceptance. There’s no need for an extra nudge to add more cheese with winter fast approaching. To take the regular cheese bake up a notch, I’ve added some apples for a nice hint of sweet + tart. And baking the broccoli + apple for a little bit before baking it with the béchamel, allows the juices to meld with the cheese sauce and bring out more flavour. It’s an easy side that doesn’t take much time, and can also stand on its own for a simple dinner.

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Ingredients

  • 1 medium head of broccoli, cleans and cut into florets

  • 2 Braeburn apples, diced

  • 1/2 tsp turmeric powder

  • 1/2 tsp black pepper powder

  • 1/4 tsp nutmeg powder

  • Salt to taste

  • 1 tbsp olive oil

  • 2 sprigs rosemary, stalks removed and chopped fine

For the Béchamel

  • 35g unsalted butter

  • 1 tbsp white spelt flour

  • 350ml skimmed milk

  • 1/4 tsp garlic powder

  • 1 tsp dijon mustard

  • Salt to taste

  • 60g mature cheddar cheese

For the topping

  • 50g Gorgonzola dolce

Method of Preparation

  1. Pre-heat the oven to 200°C.

  2. Toss the broccoli + apples with the turmeric powder + black pepper powder + nutmeg powder + salt + olive oil + rosemary. Transfer to a baking dish. Bake for 10 minutes.

  3. While that bakes, prepare the béchamel. To a deep saucepan on low/medium heat, add the butter. As it melts completely and begins to foam, add the flour. Mix well so there are no lumps, and it begin to cook emitting a pleasant nutty smell. Add the milk, little by little, making sure that each addition is absorbed completely and there are no lumps. Bring to boil, while stirring regularly. Reduce the heat. Add the garlic powder + dijon mustard + salt + cheddar. Stir well to incorporate, and turn off the heat.

  4. Remove the baking dish from the oven. Pour the béchamel over the broccoli + apples. Top with crumbled Gorgonzola. Bake for 25-30 minutes, till the top is a mild golden brown and bubbling. Remove from the oven.

  5. Serve hot alongside sourdough bread + butter!