Broccoli with béchamel cheese sauce


  • 2-3 heads of broccoli
  • 125 g Emmental cheese
  • 50 g flour
  • 50 g butter
  • 1/2 l milk
  • Water
  • Salt
  • Nutmeg
  • Parsley (for garnishing)
  • For the tomato sauce:
  • 8-9 pear tomatoes
  • 1 onion
  • 4 cloves of garlic
  • Olive oil
  • Salt


To make the tomato sauce, wash the tomatoes, cut them in half and place them on an oven tray. Peel, chop and add the onion. Add the cloves of garlic, peeled and cut lengthwise. Season and drizzle with a good dash of olive oil. Cook in the oven at 210º C for 25-30 minutes. Put the mixture through the food mill and set the sauce aside.

Clean the broccoli and cook in a saucepan with water and a pinch of salt for 6 minutes. Drain and cut into smaller florets. Set aside on a plate.

To make the béchamel cheese sauce, put the butter in a pan to heat. When the butter melts, add the flour and sauté to get rid of the raw taste. Gradually add the hot milk, stirring all the time with a whisk. Add the cheese, a pinch of grated nutmeg and a pinch of salt. Mix well and continue stirring over a low heat until the sauce has cooked and thickens. Set aside.

Put the tomato sauce on the bottom of an oven dish, add the broccoli and top with the cheese sauce. Grill in the oven and serve. Garnish with a sprig of parsley.