Savory Broccoli Bake Recipe

About this recipe

A hearty and flavorful baked broccoli dish with creamy shrimp sauce, perfect for pescatarian dinner seekers. This recipe combines tender broccoli, aromatic rosemary, and a crispy breadcrumb topping for a satisfying meal.

Ingredients

• - Longley Farm Freshly Soured Cream
• - Organic Dried Rosemary Hatton Hill Organic
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 125G Daylesford Organic Brandy Butter
• - Broccoli 750g
• 250G Granoro Breadcrumbs, 250G
• 25G Colman'S White Sauce

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Bring a pot of salted water to a boil and cook broccoli for 3 minutes. Drain and set aside.
3. 3. In a skillet, melt 3 tablespoons of butter over medium heat. Add 1 cup of diced onion and sauté until translucent, about 5 minutes.
4. 4. In a mixing bowl, combine white sauce, 1 cup of sour cream, 1 teaspoon of dried rosemary, and the sautéed onions. Mix well.
5. 5. Add the cooked broccoli to the mixture and stir until evenly coated.
6. 6. Transfer the broccoli mixture to a greased baking dish.
7. 7. In the same skillet, melt another 2 tablespoons of butter and add 1/2 cup of breadcrumbs. Stir until the breadcrumbs are golden brown, about 2 minutes.
8. 8. Sprinkle the toasted breadcrumbs evenly over the broccoli mixture.
9. 9. Bake the dish in the preheated oven for 30 minutes, or until bubbling and golden on top.
10. 10. Remove from the oven and let cool for 5 minutes before serving.
11. 11. Serve warm as a satisfying pescatarian dinner option.