We always (and I mean ALWAYS) have broccoli, cauliflower and double cream in the house. I have played around with so many different ways to use those delicious vegetables and have made many different high fat cheesy bakes too. They are all equally delicious – we don’t even have a favourite. (Check out the SIDE DISHES category on this site to see them all.) Anyway, with this one, I wanted the beautiful, unique flavour Gruyere cheese to feature because I love flavour that slaps me through the face. I also added just a pinch of ground paprika to give a slightly different flavour dimension. Whip this out at your next Sunday roast – your family will love the rich decadence! THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 5g | Fat 45g | Protein 12g
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Vegetable Gruyere Bake (Keto)
- 350 g (12.4 oz) cauliflower, trimmed equal size
- 350 g (12.4 oz) broccoli, trimmed equal size
- 15 g (0.5 oz) unsalted butter
- 3 cloves garlic, peeled and finely sliced
- 420 g (14.8 oz) double cream
- pinch ground paprika
- salt and ground white pepper
- 130 g (4.6 oz) Gruyere cheese, grated
- sea salt flakes
- freshly ground black pepper
- finely chopped parsley, to garnish
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6). Trim the broccoli and cauliflower into even-sized pieces - and keep separate. If you are trimming from whole heads, do not discard the stalks. They are delicious, but they do take a little longer to cook. Simply trim the pieces and slice them smaller, as pictured.
- Bring a large pot of salted water to the boil and add all the cauliflower - as well as the broccoli stalk pieces. (We add the cauliflower first because it takes longer to cook than broccoli.)After 5 minutes of rapid boiling, add the broccoli.
- Cook until all the florets have softened but still retain shape, approx. 10 more minutes. A good test is to pierce a floret with a fork - it should slide off. Tip the vegetables into a colander to drain well. Allow to steam off to avoid any wateriness.Once steamed off, place the vegetables into a suitable-sized ovenproof dish.
- In the meantime, melt the butter in a non-stick pan (I just wiped the same pan I used to boil the vegetables to minimise cleaning up). Cook the garlic over moderately-low heat until softened. Pour in the cream and stir well to warm the cream through.
- Season the cream with a pinch of ground paprika, salt and ground white pepper. Add three-quarters of the grated Gruyere cheese to the warm cream and stir until melted.
- Pour the warm, creamy cheese mixture over the vegetables and scatter over the remaining grated Gruyere.
- Bake in the oven for 30 minutes. (I always rotate the dish halfway through out of habit.) In the last 5 minutes, crank the heat of the oven to 220°C (fan oven). This is 240°C for conventional ovens (or 475°F / gas mark 9). This will ensure the cheese gratins beautifully.
- Just before serving, scatter over a pinch of ground paprika and season with sea salt flakes and freshly ground black pepper. Garnish with finely chopped parsley.
Watch the video (... with blooper reel!)
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Calories 476Kcal / 1992kJ
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