Tenderstem®, chestnut and truffle gratin
This side dish is perfect for a special occasion: combining rich gruyere, parmesan and grated truffle. The delicious crunch of Tenderstem® is complemented by smooth and sumptuous white sauce and a crisp topping of chestnuts and breadcrumbs.
5 mins preparation
25 mins cooking
- 300g Tenderstem®
- 30g Butter
- 2 tbsp Plain flour
- 150ml Whole milk
- 15g Grated gruyère cheese
- 15g Grated parmesan, plus extra for the topping
- Handful of cooked chestnuts, chopped
- Handful of panko breadcrumbs
- Grated truffle to serve
Blanch the Tenderstem® in salted boiling water for 2 minutes until it is bright green and still has some crunch. Drain and set aside.
Put a small non-stick saucepan on a low heat and melt the butter. Stir in the flour and cook for 1-2 minutes.
Once combined, slowly add the milk bit by bit, and continue stirring to avoid lumps. Keep adding the milk until completely combined, resulting in a thick, smooth sauce.
Once all the milk is added bring the sauce to the boil, allow the bubbles to burst on the surface of the sauce for a few seconds, to ensure the flour is cooked.
Take the pan off the heat and add the grated gruyère and half of the parmesan, and stir to combine.
Place the cooked Tenderstem® in a heat-proof dish, then spread over the cheese sauce.
Top with the chopped chestnuts and breadcrumbs, add the rest of the grated parmesan, then place under a grill to crisp up the breadcrumbs.
Once browned, remove from the grill and finish with grated truffle.