Tenderstem Gratin

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Recipe by Jo Pratt
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 3 tbsp olive oil
  • 1 large red pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 400g Tenderstem broccoli
  • 150ml white wine or vegetable stock
  • 50g ciabatta bread
  • 40g finely grated vegetarian parmesan-style cheese
  • handful of basil leaves, shredded

Nutritional Information:
Per serving (using wine)
Calories: 250
Fat: 15.2g

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6. Heat 2 tbsp of the olive oil in a frying pan, and then gently sauté the red pepper and onion for about 10 minutes until they are softened and just startingto become golden.
  2. Add the garlic and Tenderstem to the pan, and continue to cook for 3-4 minutes. Pour in the wine or stock, and increase the heat so the liquid simmers and steams the broccoli. After a few minutes, remove from the heat and season with salt and pepper.
  3. Arrange in a single layer in a gratin/oven-proof dish. Scatter over the basil. Crumble the ciabatta bread into small pieces into a bowl. Toss together with the parmesan cheese and remaining 1 tbsp of olive oil. Season to taste and scatter over the top.
  4. Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy. Serve straight away.
    5. www.tenderstem.co.uk
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Tenderstem Gratin
  • Recipe by Jo Pratt
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 3 tbsp olive oil
  • 1 large red pepper, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 400g Tenderstem broccoli
  • 150ml white wine or vegetable stock
  • 50g ciabatta bread
  • 40g finely grated vegetarian parmesan-style cheese
  • handful of basil leaves, shredded
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6. Heat 2 tbsp of the olive oil in a frying pan, and then gently sauté the red pepper and onion for about 10 minutes until they are softened and just startingto become golden.
  2. Add the garlic and Tenderstem to the pan, and continue to cook for 3-4 minutes. Pour in the wine or stock, and increase the heat so the liquid simmers and steams the broccoli. After a few minutes, remove from the heat and season with salt and pepper.
  3. Arrange in a single layer in a gratin/oven-proof dish. Scatter over the basil. Crumble the ciabatta bread into small pieces into a bowl. Toss together with the parmesan cheese and remaining 1 tbsp of olive oil. Season to taste and scatter over the top.
  4. Place in the oven and cook for 10-15 minutes until the crumbs are golden and crispy. Serve straight away.
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