A delicious recipe for vegetarians and vegetable lovers 🙂
30 min
4 pax
Half
We peel the garlic, slice it, then cut it into strips and finally into cubes.
Meanwhile, bring a pot of water to a boil with a little salt, and when it boils, add the separated broccoli florets. Let them cook for 4 or 5 minutes, checking that they retain their green color but are still tender but firm to the bite. Drain and set aside.
How to prepare the Béchamel sauce: Next, in a saucepan, melt the butter over medium heat and add the flour. Stir constantly with a whisk until you obtain a roux, a smooth paste.
Add the chopped garlic to the mixture and stir well for a few minutes.
Next, add the hot milk all at once, stirring constantly with the whisk to prevent lumps from forming.
Finally, we add salt to taste.
FINISHED DISH:
On a round, white plate, arrange the broccoli florets in a circle. Using a ladle, add the garlic béchamel sauce, completely covering the broccoli and making sure there is no excess around the edges.
We add cheese for gratinating and, with the help of the blowtorch, we brown the entire surface.
We finished the dish with a drizzle of teriyaki sauce around our gratinéed broccoli.
– The longer the béchamel sauce cooks on the heat, the finer it will be.
– If we want to enhance the garlic flavor in the béchamel sauce, we'll add the chopped garlic cloves to the butter, letting them caramelize and then adding the flour when the garlic is tender. This way, our béchamel will have a stronger garlic flavor.
– Just like with broccoli, we can make the recipe with cauliflower, chard, asparagus, artichokes…
– We can replace some of the milk with vegetable broth, to enhance the flavor of the vegetables with the béchamel sauce.
