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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I began making this creamy side dish years ago as a way to get my kids to eat broccoli. They've since grown into adults and still request this satisfying dish. It's truly a family favorite. â Barbara Uhl, Wesley Chapel, Florida Ingredients:
4 bunches broccoli, cut into florets |
6 tablespoons butter, divided |
1 small onion, finely chopped |
1 garlic clove, minced |
1/4 cup king arthur unbleached all-purpose flour |
2 cups 2% milk |
1 egg yolk, beaten |
1 cup grated parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup seasoned bread crumbs |
Directions:
1. Preheat oven to 400°. Place half of broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3-4 minutes or until crisp-tender. Place in a greased 13x9-in. baking dish; repeat with remaining broccoli.
2. Meanwhile, in a small saucepan over medium heat, melt 4 tablespoons butter. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir 1 minute longer. Remove from heat; stir in the cheese, salt and pepper.
4. Pour over broccoli. In a small skillet, cook bread crumbs in remaining butter until golden brown; sprinkle over the top.
5. Bake, uncovered, 15-18 minutes or until heated through. Yield: 12 servings (3/4 cup each).
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