Broccoli Gratin with Whey

Broccoli Gratin with Whey

Using highly nutritious whey and soy milk, this dish has both a gentle sweetness and tartness.

Ingredients: 2 servings

15 g
◎Plain flour
1 tablespoon
◎Corn starch
1 tablespoon
★Whey from drained yogurt
200 ml
★Soy milk
100 ml
★White wine
1 tablespoon
Soup stock granules (Consomme bouillon powder)
1 teaspoon
Salt and pepper
to taste
Nutmeg (optional)
a small amount
Grated cheese (melting type)
as desired
Parmesan cheese
to sprinkle (about 5 g)
to sprinkle (about 2 g)


1. Thinly slice the onion. Separate the broccoli into florets and parboil.
2. Heat butter in a frying pan, sauté the onion until translucent. Sift in the ◎ ingredients, sauté until it's no longer floury.
3. Add the ingredients into Step 2 little by little and mix well. Add the soup stock granules and stir well over low heat until thickens.
4. Add the broccoli to Step 3, season with salt and pepper, and nutmeg.
5. Transfer to a gratin plate, put the cheese and panko on top. Cook in a toaster oven until light brown and it's done.
6. If you have leftover whey, make more of the béchamel sauce and freeze it. It's handy, and you can use it for stew, rice gratin, etc!
7. The ratio of soy milk (milk) and whey is up to your liking. The more whey you use, the more sour the béchamel sauce will become.

Story Behind this Recipe

I wanted to use up leftover whey, but not to make soup, bread or lassi, so I made this gratin.