Florets with Parmesan Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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For a simple but winning side dish, try this broccoli and cauliflower drizzled with a smooth sauce. I sprinkle extra Parmesan on top just before serving. Ingredients:
4 cups fresh broccoli florets |
4 cups fresh cauliflowerets |
1 cup chicken broth |
1/2 cup half-and-half cream |
1/2 teaspoon dijon mustard |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon onion powder |
1/8 teaspoon white pepper |
1/2 cup plus 2 tablespoons grated parmesan cheese, divided |
Directions:
1. Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.
2. Meanwhile, in a small bowl, combine the broth, cream and mustard. In a small saucepan, melt butter. Stir in the flour, onion powder and pepper until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1/2 cup Parmesan cheese.
3. Place vegetables in a serving bowl; drizzle with sauce and sprinkle with remaining Parmesan. Yield: 10 servings.
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