Broccoli with Two-Cheese Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Not only is broccoli a good source of folate, but it also offers plenty of vitamin K, a bit of vitamin E, and vitamin C to boost brain power. The cheeses add richness to the sauce in this comfort-food side dish. Ingredients:
1 cup fat-free milk |
1/2 cup sliced onion |
2 garlic cloves, crushed |
dash of ground nutmeg |
2 tablespoons all-purpose flour |
1/3 cup (about 1 1/2 ounces) grated fresh parmigiano-reggiano cheese |
1/3 cup (about 1 1/2 ounces) shredded reduced-fat jarlsberg cheese |
1/4 teaspoon salt |
dash of ground red pepper |
6 cups broccoli spears |
Directions:
1. Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
2. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.
|
|