Spring broccoli is so tender and full of flavour, and combined with white beans or cannellini this makes an extremely nutritious meal. Yes, there is crème fraîche and cheese in it, but lots of iron and fibre too!
Broccoli and Butterbean Bake
- 300g broccoli florets
- 400g tin of butterbeans, white beans or cannellini, drained
- 1 onion, chopped
- a little olive oil
- 1tbsp tomato puree
- 200g tin of tomatoes
- 100ml crème fraîche
- 2 tbsps cream cheese
- 1 tsp mixed “Italian” herbs
- 1 tbsp fresh parsley, chopped
- salt and black pepper
- 100g grated cheese (I used parmesan)
Preheat oven to 190°C. Steam or boil the broccoli until just tender. Sauté the onion in the olive oil until soft. Add broccoli and all other ingredients except the grated cheese, and heat gently, mixing thoroughly. Transfer to an ovenproof dish and sprinkle with the grated cheese. Bake for 15-20 minutes until bubbling and golden brown.
My tip: serve with garlic bread… just crush a few garlic cloves into some olive oil, toast bread on underside, turn over and spread garlic oil on top, sprinkle with some herbs/herb salt and grill till brown.