A hearty vegetable dish where boiled broccoli pieces meet a creamy béchamel sauce and kaşar cheese, baked in the oven until golden on top. It's frequently favored as a side dish at guest tables.
Blanch the broccoli florets in salted boiling water for 4 minutes, then drain; do not overcook so it stays firm.
Melt the butter and add the flour, sauté for a few minutes, then gradually add warm milk to make a smooth sauce.
Arrange the blanched broccoli in a baking dish and drizzle with the béchamel sauce, season with salt and black pepper, and sprinkle with grated kashar cheese.
Bake in a preheated oven until the top browns. Caution: keep an eye on the oven, the cheese can brown quickly.
Important: Don't overcook the broccoli while boiling — keeping it firm prevents it from falling apart during the second bake in the oven. When making the béchamel sauce, don't add the milk until the flour is thoroughly toasted in the butter, or the sauce will taste of raw flour and turn lumpy. Turning on the top grill in the final minutes in the oven browns the cheese more nicely.
If you plunge the broccoli into ice water right after boiling to cool it, both its vivid color is preserved and it's prevented from becoming overly soft when cooked again in the oven.
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