Broccolini and Shallot Mornay

From James Reeson Alive and Cooking, he served it with Pizza Crumbed Cutlets (Broccolini and Shallot Mornay). Times are estimated.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  bunches  Broccolini
• 4  shallots (finely sliced)
• 1  garlic clove (finely chopped)
• 25  g butter
• 50  g plain flour (all purpose)
• 120  ml white wine
• 100  ml  cream
• 100  ml milk
• 1  tablespoon Dijon mustard
• 1  tablespoon parsley (chopped)
• 1  cup parmesan cheese (shaved)
•  extra virgin olive oil

Directions

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.