POLOKWANE – The word broccoli comes from the Italian plural of ‘broccolo’, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”.
Broccoli is often boiled or steamed but may be eaten raw.
Ingredients
- 250ml water
- 700g broccoli, cut into florets
- 1 x KNORR Vegetable Stock Pot
- 200ml lowfat milk
- 100ml mayonnaise
- 2 eggs, lightly beaten
- 150g cheddar cheese, grated and divided
- 100g breadcrumbs
Method
- Preheat oven to 180°C.
- Place water in large saucepan, add broccoli and bring to the boil. Reduce heat and simmer for 8-10 minutes, until the broccoli is almost cooked but still crunchy. Drain and set aside.
- Place the Knorr Vegetable Stock Pot, milk, mayonnaise, eggs and two thirds of the grated cheese in a medium size pan over very gentle heat. Stir continuously. Remove from heat once the cheese melts. Add in the broccoli and turn with a spoon until broccoli is covered with the mixture then pour into a large oven proof dish. Sprinkle with remaining cheese and breadcrumbs and bake for 15-20 minutes
This recipe was provided by What’s for Dinner.
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