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Broccoli, Celeriac and Fennel Gratin    Veg HT ACC 55mins

Serves 4      Hot Vegetarian Vegetables Accompaniment Eggless

Ingredients
1 Medium Celeriac, peeled and diced
1 Fennel Bulb, trimmed and diced
175g/6oz Broccoli Florets
25g/1oz Butter
25g/1oz Flour
600ml/20fl.oz. Milk
2 tbsp Breadcrumbs
2 tbsp Freshly Grated Parmesan cheese

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven-proof dish. Bring a pan of water to the boil then add the celeriac and fennel and cook for 5 minutes.

2. Remove the celeriac and fennel from the pan with a slotted spoon, add the broccoli to the boiling water and cook for 3-4 minutes..

3. Meanwhile, melt the butter in a medium saucepan, add the flour, mix well and cook for 1-2 minutes over a medium heat, stirring.

4. Add the milk a little at a time, stirring constantly until the sauce is smooth and thickened.

5. Drain the broccoli well then transfer to the greased dish together with the celeriac and fennel, mixing them all up.

6. Pour the sauce evenly over the vegetables, sprinkle with the Parmesan and bread crumbs and bake for 30 minutes until the topping is crisp and brown. Serve immediately
 

More Vegetable Accompaniment  Recipes  |  What's in Season  |  Growing Vegetables

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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