You are here

Gratin Of Broccoli With Rosemary Garlic And Parmesan

  Broccoli 1 1⁄2 Pound, trimmed and separated into medium-size stalks
  Garlic 2 Clove (10 gm), minced
  Minced rosemary/1 teaspoon dried, crumbled 2 Teaspoon
  Unsalted butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Parmesan 1⁄3 Cup (5.33 tbs), grated

In a large saucepan of boiling salted water blanch the broccoli for 4 to 5 minutes, or until it is just tender, drain it, and refresh it under cold water.
In a small saucepan cook the garlic and the rosemary in the butter and the oil over moderately low heat, stirring, for 3 to 4 minutes, or until the garlic is pale golden.
Arrange the broccoli in a 1-quart gratin dish, spoon the rosemary mixture over it, and season the broccoli with salt and pepper.
Sprinkle the broccoli with the Parmesan.
The dish can be prepared up to 2 hours ahead, covered loosely, or up to 6hours, covered and chilled.
If chilled, bring the dish to room temperature before proceeding.
Bake the gratin in a preheated 400° F. oven for 25 minutes, or until it is bubbling and the top is golden.

Recipe Summary


Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 870 Calories from Fat 581

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 25.6 g127.9%

Trans Fat 0 g

Cholesterol 87.2 mg29.1%

Sodium 766.8 mg32%

Total Carbohydrates 52 g17.2%

Dietary Fiber 19.3 g77.3%

Sugars 12 g

Protein 32 g64.6%

Vitamin A 108.3% Vitamin C 1020.4%

Calcium 77.2% Iron 34.7%

*Based on a 2000 Calorie diet


Gratin Of Broccoli With Rosemary Garlic And Parmesan Recipe