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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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To say our broccoli crop is bountiful in summer is putting it mildly - it grows like crazy when we have light 24 hours a day for a month or two! I make sure to freeze plenty for this recipe, which makes a unique side dish for dinner when company's coming. My family's happy when these are on the menu. Ingredients:
3 large sweet spanish onions (3 to 4 inches) |
3 cups frozen chopped broccoli, thawed |
1/2 cup grated parmesan cheese |
1/3 cup mayonnaise |
2 tablespoons lemon juice |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
2/3 cup milk |
1 package (3 ounces) cream cheese, cubed |
chopped fresh parsley |
additional parmesan cheese |
Directions:
1. Peel and halve onions horizontally. Parboil in salted water for 10-12 minutes; drain. Leaving 3/4-in. edges, remove centers. Place onion shells in a greased 1-1/2-qt. shallow baking dish. Chop centers of onions to equals 1 cup. Combine chopped onion, broccoli, Parmesan cheese, mayonnaise and lemon juice; spoon into onion shells. In a saucepan, melt butter; stir in flour and salt. Gradually add milk; cook until thick, stirring constantly. Remove from the heat and blend in cream cheese. Spoon sauce over onions. Bake at 375° for 20 minutes. Sprinkle with parsley and additional Parmesan cheese. Yield: 6 servings.
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