Broccoli and Stilton Stew
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A luxurious and warming stew featuring tender broccoli florets in a creamy Stilton cheese sauce, enriched with caramelized onions and fresh thyme. Perfect for a cosy dinner with crusty bread.
Ella x
Ingredients
- 600 gbroccoli(cut into florets)
- 2 largeonions(sliced)
- 2 stalkscelery(diced)
- 300 gpotatoes(cubed)
- 800 mlvegetable stock
- 150 gstilton cheese(crumbled)
- 100 mldouble cream
- 30 gbutter
- 3 sprigsfresh thyme
- 1bay leaf
- to tastesalt and black pepper
Detail level
Instructions
- 1
Melt butter in a large pot over medium heat. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until they become soft and golden brown.
Tip: Slow caramelization develops deeper flavour in the stew.
- 2
Add diced celery and potato cubes to the pot, stirring well to coat with the butter. Cook for 3 minutes without colouring.
- 3
Pour in the vegetable stock and add the bay leaf and thyme sprigs. Bring to a gentle boil, then reduce heat and simmer for 12 minutes until potatoes are nearly tender.
Tip: Keep the heat moderate to avoid breaking down the broccoli too early.
- 4
Add the broccoli florets to the pot and continue simmering for 5 minutes until both broccoli and potatoes are tender.
Tip: Don't overcook the broccoli or it will become mushy.
- 5
Remove the pot from heat and fish out the bay leaf and thyme sprigs. Stir in the crumbled Stilton cheese until fully melted and incorporated.
Tip: Remove from heat before adding cheese to prevent it from becoming grainy.
- 6
Pour in the double cream and stir gently to combine. Season with salt and black pepper to taste.
Tip: Taste as you season since Stilton is already quite salty.
- 7
Return to low heat and warm through gently for 2 minutes without boiling. Serve immediately in bowls with crusty bread on the side.
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