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This recipe is a STAPLE in my house.  I honestly make it at least once a week.  Kula Baby will always eat it, no matter his mood.  I turn a blind eye to the fact that he is eating the green stuff because it is attached to the yummy bread and cheese topping 🙂

Baked Broccoli Gratin

Baked Broccoli Gratin
  • 1 cup finely chopped broccoli
  • ¾ cup lima beans (I used organic frozen lima beans)
  • ½ sweet onion, finely chopped
  • ½ cup chopped spinach (optional)
  • 4 fresh basil leaves, chopped (or ½ tsp dried basil)
  • ¼ cup veggie broth
  • 2 cloves garlic, chopped
  • 2 tbsp coconut oil (organic, unrefined)
  • ¾ cup grated cheddar cheese
  • ¾ cup breadcrumbs (use crushed up rice chex (or and organic brand) for gluten-free version)
  • ¼ cup milk or rice milk (you want the breadcrumbs to have a little moisture or the topping turns out dry)
  • Pinch of sea salt
  1. In a frying pan, saute oil garlic and onion for 5 minutes until tender.  Add broccoli and lima beans and saute 7 minutes or so until tender.
  2. Add spinach and basil and saute for 2 minutes.  Add veggie broth and heat for another minute or two.  Sprinkle with salt.  Place all ingredients in a blender and blend until smooth.
  3. For topping: Combine breadcrumbs, cheese, milk and stir.
  4. To cook: Add veggie puree to a small baking dish and top with breadcrumb mixture.  Sprinkle with a pinch of sea salt.  Bake in the oven for 15 minutes at 350 degrees.


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