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Add a photoServings: 4
Ingredients
- 200 gm broccoli
- 30 gm butter
- 2 clv garlic crushed
- 4 x anchovy fillets minced
- 1 med carton (284ml) double cream Parmesan for grating
Directions
- Preheat the oven to 200 degrees C/400 degrees F/gas mark 6.
- Wash the broccoli and trim off only the toughest of the stalks.
- Slice each large floret and its stalk in half lengthways.
- Drop them into a deep pan of boiling salted water.
- Cook at an enthusiastic boil till bright in colour and verging on the tender about 4 or possibly 5 min.
- Remove and leave to drain.
- Butter a shallow baking dish.
- I use a 30cm enamelled castiron oval one.
- Spread the garlic around the buttered dish and put in the anchovies.
- Lay the blanched broccoli in the dish pour over the cream some of the broccoli will be standing proud but no matter and then grate over a couple of Tbsp. of Parmesan.
- Bake in a preheated oven till the cream has thickened a little and small golden brown patches have appeared on top about 25 min.
- Serve warm.
- A splendid accompaniment to roast lamb or possibly a side dish for cool roast meat. I have also eaten it as a main dish with rice.
- Serves 4 as an accompaniment
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 66 | |
| Calories from Fat 54 | 82% |
| Total Fat 6.2g | 8% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 53mg | 2% |
| Potassium 103mg | 3% |
| Total Carbs 2.46g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.54g | 0% |
| Protein 1.01g | 2% |
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