Purple Sprouting Broccoli and Leek Gratin

Servings: Serves: 4-6 as a side

Nutritional Information:

Per 100g

Calories 141, Fat 6.4g, Saturates 1.2g, Carbohydrates 14g, Sugars 2.8g, Protein 6.1g, Salt 0.40g




Preheat oven to 180°C (Gas Mark 4, 350°F). Bring a large pan of water to the boil and add the broccoli, leeks and a large pinch of salt. Simmer for 4 minutes, drain and then rinse the vegetables in cold water to stop them overcooking. Set aside.


Place the potato, carrot and onion in a pan, cover with water and add the bouillon powder. Bring to the boil and simmer for 10 minutes. Once cooked, drain and reserve the cooking water for the sauce. Leave to cool slightly.


Add all the ingredients for the sauce, including the cooked vegetables, to a high performance blender with 235ml (1 cup) of the cooking liquid. Process until very smooth, adding a little more of the cooking liquid if necessary. Taste the sauce and adjust the seasoning, if necessary.


Arrange the broccoli and leeks in a baking dish and pour over the sauce. Top with breadcrumbs and bake for 30 minutes, or until golden and bubbling.


Serve hot as a luxurious side, or as a main meal, with a fresh leaf salad dressed with lemon juice.


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