Healthy Recipes For Fall!

This is a “sprouting broccoli and leek gratin”…from a terrific cookbook I was told about – and how did I happen upon it?

My blogging friend Jo Tracey has a great blog where she writes about food, travel, her novels and more – check it out here:

https://brookfordkitchendiaries.wordpress.com

This is one of the cookbooks she offered up – and one recipe in it intrigued me:

Here’s how Author Mark Diacono describes the “sprouting broccoli and leek gratin” dish:

“This simple, delicious delight is welcome on all but the hottest days of high summer. It’s also highly adaptable – a real family favourite that’s quick, nutritious and satisfying. While you can cook this in a deeper dish, a wide, shallow dish gives just the right mix of creaminess to crunch ratio. Serve with a high pile of leaves dressed just with olive oil.”

Let’s get cooking!

Here are the ingredients:

• 2 garlic cloves, finely chopped
• 1 tbsp finely chopped fresh rosemary
• 250ml double cream
• 500g leeks, trimmed and sliced into 3cm-4cm pieces
• 3 tbsp extra virgin olive oil
• 500g sprouting broccoli, thick stalks trimmed
• 50g hazelnuts, finely chopped
• 35g parmesan, finely grated
• flaky sea salt and freshly ground black pepper

Preheat the oven to 400 degrees. In a bowl, stir in the chopped garlic, rosemary, what Mark calls a “good tweak of salt and pepper”, then pour in the cream and finish the mix.

Place the leeks in a single layer in a baking dish, drizzle with the olive oil, season with salt and pepper and roast for 15-20 minutes until cooked through and beginning to colour in places. 

you add the sprouting broccoli to a pan of boiling salted water and cook for just 1 minute. Drain well. 

Here is a video that shows what’s next:

As you saw, just arrange the cooked broccoli on top of the leeks, pour over the seasoned cream and scatter evenly with the hazelnuts and parmesan. Season with a little salt and pepper. Bake in the oven for 15-20 minutes until bubbling and golden in places.

Here is the result!

As you see, I had two small baked potatoes on a plate as well as some salmon, and this was the perfect dish to go alongside them!

The dish was delicious, and the creamy sauce is on the bottom, so you can dredge or dip as much as you want: but the top is all broccoli and parmesan with the walnut nuttiness!

I found the dish a different way to enjoy broccoli, and of course the leeks were delicious as well!

I put together a short video of the entire process – enjoy!

I am trying other healthy, vegetable-based recipes.

Here’s one more with Leeks taking a prominent role:

Here are five more healthy vegetable-based recipes for you to check out as well:

And don’t forget: if you want to live forever, just eat like the Greeks!

Here’s the recipe for their longevity stew!

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