Sunday, January 23, 2011

broccoli with creamy Parmesan sauce

Here's the final recipe for today's food.  It was our veggie.  I liked it a lot.    DH did not drizzle it over the broccoli, he just poured it all together.  Not nearly as pretty of a picture as on the eating well website or in my magazine.  We also used frozen broccoli florets making it super easy - no peeling the stalks and chopping the fancy way the original said to.
I liked this recipe as well.  I would say if you like Parmesan, and you like cheddar broccoli, then you would like this.  It is just a  variation on a cheddar covered broccoli.
Here is the simplified version of the recipe.


  • 1 pound frozen broccoli florets
  • 1 Tablespoon flour
  • 1 cup nonfat milk, divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • pinch ground white pepper
  • pinch ground nutmeg (optional -I didn't taste it, so I think DH didn't use it.)
  1. Steam the broccoli in a steamer for 5-7 minutes.
  2. Meanwhile, whick flour and 1/4 cup milk in a small bowl until smooth.  Heat remaining 3/4 cup milk in a saucepan over medium-low heat until steaming.  Whisk in the flour mixture.  cook, whisking until thickened, 2 to 4 minutes.  Remove from heat; add cheese, salt, pepper and nutmeg.  Drizzle over broccoli.  (or just pour it all together like we did.)

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