BROCCOLI GRATIN W/ MUSTARD- CHEESE STREUSEL
4 Tbs butter
1/3 cup minced onion
2 large garlic cloves, minced
½ tsp dry mustard
4 Tbs dijon mustard
2½ cups fresh breadcrumbs- made from crustless sourdough bread
3 ounces grated Parmesan cheese (1 cup, packed)
12 cups broccoli florets (from about 3 lbs. of full crowns)
½ cup whipping cream
1. Melt butter in large nonstick skillet over medium-high heat. Add onion & garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 Tbsp. dijon, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in ¾ cup cheese.
2. Cook broccoli florets in large pot of boiling & generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel & broccoli can be made 1 day ahead. Cover separately and refrigerate.)
3. Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 Tbsp. dijon mustard, and ¼ cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.
Recipe Source: “littlebopeep” CLBB
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