Women's Weekly (Malaysia) - - LIVING -

Prep 20 mins | Cook 45 mins | Serves 6

20g but­ter

1 leek, pale sec­tion only, thinly sliced 2 cel­ery stalks, nely chopped 1 clove gar­lic, nely chopped 200g broc­coli, cut into orets

¼ cup wa­ter

250g gluten-free penne

415g can pink salmon, drained,

skin and bones re­moved, aked ⅓ cup freshly grated parme­san


50g but­ter

⅓ cup gluten-free plain our

1 litre re­duced-fat milk

2 lemons, zest nely grated, juiced 2 tsps fresh thyme leaves,

plus ex­tra sprigs, to serve

1. Pre­heat oven to mod­er­ate, 180°C. Grease 6 x 1½ cup oven­proof ramekins and ar­range on an oven tray.

2. In a medium saucepan, melt but­ter on medium. Sauté leek and cel­ery 8 mins. Add gar­lic and broc­coli, cook 30 secs. Stir in wa­ter. Bring to the boil. Re­duce heat. Sim­mer for 4 mins or un­til broc­coli is ten­der. Trans­fer mix­ture to a large bowl, cool.

3. Mean­while, in a saucepan of boil­ing salted wa­ter, cook pasta fol­low­ing packet in­struc­tions. Drain. Add to bowl with sautéed veg­etable mix­ture.

4. BÉCHAMEL Mean­while, in a saucepan, heat but­ter on medium. Add ‘our, cook, stir­ring 1 min or un­til thick. Re­move from heat, grad­u­ally whisk in milk. Re­turn to heat, cook, whisk­ing, 3 mins or un­til sauce boils and thick­ens. Stir in zest, juice and thyme. Sea­son.

5. Stir salmon and béchamel into pasta and veg­etable mix­ture. Sea­son. Spoon into pre­pared ramekins and sprin­kle with parme­san. Bake 20 mins or un­til heated and golden. Serve sprin­kled with ex­tra thyme.

Use cauliflower in­stead of broc­coli, if liked.

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