Dinner: Broccoli-Parmesan Gratin

Recipe by Ian Knauer This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Broccoli-Parmesan Gratin

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 bunch broccoli (about 1 1/2 pounds)
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 large eggs
1 cup coarse fresh bread crumbs
1 tablespoon extra-virgin olive oil

Instructions

Preheat oven to 350 °F with rack in upper third.
Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.
Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.
Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.
Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.

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