Parmesan Tenderstem gratin
Serves: 6 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Parmesan Tenderstem gratin
You can serve this as a side dish, or turn into a main meal for 4 by adding a pack of gnocchi (cooked following the pack instructions) to the bottom of the baking dish, before topping with the Tenderstem and sauce
Serves: 6 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
110Kcal
Fat
7gr
Saturates
1gr
Carbs
4gr
Sugars
3gr
Fibre
3gr
Protein
5gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, sliced
- pinch of crushed dried chillies, optional
- ½ x 28g pack basil, leaves shredded
- 1 x 250g pack Pomodorino tomatoes, quartered
- a pinch of caster sugar
- 2 x 200g packs Tenderstem broccoli
- 20g Parmesan or vegetarian alternative, finely grated
- 20g pine nuts
Step by step
Get ahead
Prepare to the end of step 3 a few hours ahead. Bake in the oven at 200°C, 180°C, gas 6 for 15-20 mins.
- Preheat the grill to high and bring a large pan of salted water to the boil.
- Put the oil in a medium saucepan with the garlic and crushed dried chillies, if using. Heat gently until the garlic smells aromatic, but don’t allow it to colour, then add the basil, followed by the tomatoes, sugar and some seasoning. Add a splash of water and cook over a high heat, stirring occasionally, for 4-5 minutes until the tomatoes start to break down.
- Meanwhile, add the Tenderstem to the pan of water, bring back to the boil and cook for 2-3 minutes until just tender. Drain and refresh briefly in cold water, then tip into an ovenproof dish. Spoon the sauce over the broccoli and scatter the Parmesan and pine nuts on top.
- Grill for 2-3 minutes until the topping is golden, and serve immediately.
