 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This recipe calls for just broccoli flowerets, but don't discard the leaves and stalks. Instead, dice or shred them to use in salads and stir-fries. Ingredients:
8 cups broccoli flowerets |
2 tablespoons butter |
3 tablespoons onion, chopped |
2 tablespoons all-purpose flour |
1 teaspoon chicken bouillon granules |
1 3/4 cup milk |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dry mustard |
1/2 teaspoon ground marjoram |
optional: additional parmesan cheese |
Directions:
1. Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.
2. Meanwhile, melt butter in a heavy saucepan; add onion and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, one minute. Gradually add milk; cook over medium heat, stirring constantely, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.
|
|