Tenderstem® broccoli, Chestnut & Truffle Gratin

Tenderstem® broccoli, Chestnut & Truffle Gratin

This side dish is perfect for a special occasion: combining rich gruyere, parmesan and grated truffle. The delicious crunch of Tenderstem® broccoli is complemented by smooth and sumptuous white sauce and a crisp topping of chestnuts and breadcrumbs.

Preparation time

10 minutes

Cooking time

15 minutes



Dietary requirements

  • Vegetarian

Nutritional information per serving

  • kcal 383
  • Fat 20.5g
  • Saturates 12.8g
  • Carbs 29.8g
  • Sugars 8.3g
  • Fibre 7.4g
  • Protein 17.8g
  • Salt 0.8g
Try with Frozen Tenderstem®


  1. Blanch the Tenderstem® broccoli in salted boiling water for 2 minutes until it is bright green and still has some crunch. Drain and set aside.

  2. Put a small non-stick saucepan on a low heat and melt the butter. Stir in the flour and cook for 1-2 minutes.

  3. Once combined, slowly add the milk bit by bit, and continue stirring to avoid lumps. Keep adding the milk until completely combined, resulting in a thick, smooth sauce.

  4. Once all the milk is added bring the sauce to the boil, allow the bubbles to burst on the surface of the sauce for a few seconds, to ensure the flour is cooked.

  5. Take the pan off the heat and add the grated gruyère and half of the parmesan, and stir to combine.

  6. Preheat the grill to medium. Place the cooked Tenderstem® broccoli in a heat-proof dish, then spread over the cheese sauce. Top with the chopped chestnuts and breadcrumbs, add grated parmesan, then place under the grill to crisp up the breadcrumbs.

  7. Once browned, remove from the grill and finish with grated truffle.

More ways to cook Tenderstem®