Broccoli Cheese
Total time: 30 minutes
This is based on the very popular British comfort food 'Cauliflower Cheese', but a bit lighter. Like some other cruciferous vegetables (Brussels Sprouts) broccoli is best if not overcooked.
Ingredients:
- 1/2 large head broccoli or 1 small one, 300gr, 10.5oz
- 2 tsp butter, 9.5gr, .33oz
- 2 tsp flour, 6.7gr, .24oz
- 1 tsp Dijon-style mustard, 5gr, .18oz
- 1/2 cup milk, 120gr, 4.2oz
- 3 tbs cheese, 22.5gr, .8oz Gruyère
Instructions:
- Cut broccoli into bite size florets and stems. Put in steamer basket in saucepan with an inch of water in bottom. Put on medium heat and steam for 10 minutes or just until barely tender. Remove from pan and keep warm.
- In same pan, if not too large, or a small saucepan, melt butter. Add flour and cook, stirring with a whisk or fork.
- Slowly add milk, stirring constantly until you have a thick sauce.
- Stir in cheese and heat until bubbly.
- Pour over broccoli and serve immediately.
- Or arrange broccoli in an oven-proof casserole or serving dish. Pour cheese sauce evenly over top and place in a warm oven for 10 - 15 minutes. (250F, 125C). Or, a hotter oven (400F. 200C) for 5 - 7 minutes.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/