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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a warm pan add a splash of olive oil and gently fry the shallots until softened down. | 2. Mornay Sauce: | 3. Heat the butter in a saucepan and add the garlic and stir int he flour and cook for 1 to 2 minutes until smooth. | 4. Pour in the white wine and continue stirring until smooth (I prefer to use a whisk) and then slowly pour in the milk, followed by the cream while continuing to stir or whisk and then add the mustard and parsley and continue stirring for 1 to 2 minutes. | 5. Trim the broccolini stalks (just light shave the end of the stalks) and place into a steamer for approximately 5 minutes. | 6. Place the broccolini into an ovenproof dish, pour the sauce over the stalks, top with chaved parmesan and grill (broil) until the cheese has melted. | 7. Serve topped with the cooked shallots. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccolini	2	bunches		-	-	-	-
shallot	4		sliced	460.8	107.52	16.0	0.64
garlic clove	1		chopped	-	-	-	-
butter	25			2137.5	98.2125	66.7875	180.0
plain flour	50			-	-	-	-
white wine	120			-	-	-	-
cream	100	ml		334.7592	6.7459	3.6824	35.1801
milk	100			14884.0	1166.32	768.6	797.88
dijon mustard	1	tablespoon		-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
parmesan cheese	1	cup	shaved	296.0	32.0	32.0	4.0
extra virgin olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.