Broccoli Parmesan Gratin

Ingredients

• 2 bunches broccoli (about 3 pounds), stalks trimmed and peeled
• ½ cup chicken broth, homemade or low-sodium canned
• 2 tablespoons white wine
• ½ teaspoon anchovy paste
• Freshly ground pepper to taste
• 1 teaspoon salt
• ½ cup bread crumbs
• ⅓ cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    148 calories; 3 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 10 grams protein; 4 milligrams cholesterol; 746 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four main-course or six side-dish servings

Preparation

1. Preheat oven to 350 degrees. Bring a large pot of lightly salted water to the boil. If the broccoli stalks are large, cut them in half lengthwise. Cut the stalks into 2-inch lengths and split the florets in half.
2. Blanch the broccoli for 2 minutes. Drain and place in a 13-inch-by-10-inch shallow baking dish.
3. Whisk together the chicken broth, wine, anchovy paste, pepper and salt and pour over the broccoli. Cover with foil and bake until the broccoli is tender, about 45 minutes.
4. Preheat broiler. Combine the bread crumbs and cheese and spread over the broccoli. Place under the broiler until golden brown, about 1 minute. Divide among plates and serve immediately.

1 hour