Page 459 - YC Cooking School

1. Melt the butter in a saucepan.

2. When the butter starts to foam, add the flour and stir to form a roux.
3. Reduce the heat and cook for 5-6 minutes, taking care not to let the roux colour. Set
aside once done.
4. Heat the milk in a separate saucepan and bring to a simmer.
5. Return the roux to a low heat.
6. Add a ladle of warm milk to the roux and stir until it has been completely absorbed.
7. Continue this process until all the milk has been incorporated and you have a smooth
sauce. Use a whisk to get rid of any lumps, if necessary.
8. To finish the sauce, bring it to the boil and season with salt, pepper and a pinch of
nutmeg.

9. Add a knob of butter, cover with a lid and set aside until you’re ready to use the sauce.

Baby spinach and tenderstem broccoli gratin

Serves 6 | Preparation time: 10 minutes | Cooking time: 10 minutes

What you’ll need:

Ingredients

12 stems of tenderstem broccoli
30g butter
200g baby spinach, washed
60g gruyère cheese, grated

600ml béchamel sauce (from recipe above)

Tools

Saucepan

Frying pan
6 individual or 1 large ovenproof dish

What to do:

1. Preheat the oven to 180°C (356°F).
2. Blanch the tenderstem broccoli in salted, boiling water for about 4-5 minutes or until
just cooked. Remove and set aside.

3. Melt butter in a frying pan and sauté (toss while you cook) the spinach for a minute or
until just wilted. Season with salt and pepper and place in a strainer to allow any
excess liquid to drain.

2/3