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- Broccoli and Pearl Barley Gratin
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Search results for 3.5 echalion shallots, finely sliced
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Search results for 1 kg of broccoli (approx. 3 heads), florets separated and stalk finely chopped
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Search results for 200 g of pearl barley
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Search results for 60 g of unsalted butter
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Search results for 225 g of extra-mature cheddar, grated
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Search results for 30 g of dried breadcrumbs
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Search results for 1 bag of mixed salad leaves, to serve
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Ingredients
- 1 tbsp of sunflower oil
- 3.5 echalion shallots, finely sliced
- 60 g of plain flour
- 1 kg of broccoli (approx. 3 heads), florets separated and stalk finely chopped
- 200 g of pearl barley
- 60 g of unsalted butter
- 2 large garlic gloves, crushed
- 1 litre of semi-skimmed milk
- 1 heaped tbsp of dijon mustard
- 225 g of extra-mature cheddar, grated
- 30 g of dried breadcrumbs
- 1 bag of mixed salad leaves, to serve