Purple Sprouting Broccoli & Herby White Bean Gratin.
A yummy and easy side dish for Early Spring.
Servings: 3
Ingredients
- 5-6 spears of Purple Sprouting Broccoli- trimmed you could also use regular broccoli or cauliflower
- 1 pack Steenbergs lemon & herb stuffing you could also use 150g breadcrumbs mixed with lemon zest & dried mixed herbs
- 1 400g tin white beans (drained) I used cannelini, however butter beans are also goo
- 2 cloves garlic finely minced
- 1 small onion finely chopped
- ⅓ cup white wine
- salt & pepper to taste
- 2 tablespoon olive oil
Instructions
- Sautee the onion & garlic in 1 tablespoon olive oil until translucent.
- Add the beans & white wine. Cook until the beans start to disintegrate (help them along with the back of the spoon) and the wine evaporates. Season to taste.
- On a shallow oven to table dish (like a flan tin) roughly spoon out all the bean mixture.
- Lay the Broccoli spears over the bean mix.
- Make the stuffing up with ½ cup water and 1 tablespoon olive oil.
- Spoon over the broccoli, smoothing it out a bit , so there are bits of broccoli poking through.
- Bake in the oven for around 20 mins on 180C (Gas Mark 5) - you want it to be crispy on the outside but not dehydrated!
- Serve as a part of a vegan roast dinner. Yum!