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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by Stella Cadenta at Al Dente Blog, based on a 1973 recipe she found in _Tarrier Fare_ by Peggy Anderson and Ann Marie Doolittle. Ingredients:
3 lbs fresh broccoli |
1/2 cup butter |
4 tablespoons flour |
1 1/2 tablespoons chicken stock powder |
2 cups whole milk |
2/3 cup water |
6 tablespoons unsalted butter |
1/2 lb bread stuffing mix or 1/2 lb coarsely chopped breadcrumbs |
2/3 cup chopped walnuts |
Directions:
1. Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.
2. In a saucepan, melt the half cup of butter. Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour. Slowly add milk and stir until thick and smooth. Pour over broccoli.
3. Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400°F for 20 minutes.
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