Monday, 20 April 2015

Baby Bites Broccoli Cheese

Sometimes for this I use cauliflower, sometimes broccoli and sometimes both in one for a variation - either way this is an absolute favourite. 

The great thing with it is that you can prepare a large portion of Broccoli Cheese and serve as a side dish to the rest of the family too.

This amount makes 4 portions - but if your little one is just starting out or has a smaller appetite will make about six. 

Whole head of broccoli
1 tbsp unsalted butter
1 heaped tbsp plain flour
1/2 pint of milk
30g of Red Leicester (can also use Cheddar or other mild, hard cheeses) 

Firstly cut the broccoli into small florets and boil until cooked but still firm. Drain and then return to the heat for 10 seconds to remove any excess moisture then place into an oven proof dish.

Turn the oven on to about 180⁰. 

Next you need to make your cheese sauce which is in the form of a roux, which may seem daunting but is actually really easy. Firstly place a small pan on a low-medium heat and add the butter. 

Allow to slowly melt, and then once all of the butter has melted, add the flour and use a wooden spoon to stir through and combine into what will be the 'thickening' part of your sauce. 

Next slowly add a little milk at a time, stirring through each time until combined, and without lumps. 

Once all of the milk has been added and the sauce is without lumps, grate in 30g of Red Leicester (or cheese of your choice), and continue to stir. Cook for a further 4-5 minutes until the cheese is completely melted and the sauce has begun to thicken. 

Then remove from the heat and pour over the broccoli. Use a spoon to turm over the florets and ensure they are all coated in the cheese sauce.

Grate over some nutmeg or use a pinch of ground nutmeg and this can go into the oven for 20-25 minutes or until golden brown. 

Once cooled for a few moments, use a potato masher to mash up and get to a lumpy texture or if you are still giving pureed food blitz in the food processor for a smooth consistency.

No comments:

Post a Comment