Sunday, April 25, 2010

broccoli and cheese sauce

Put away the Cheese Whiz and make the real stuff! I'll admit that making this sauce is sometimes a challenge. The key is constant stirring, especially when adding the flour. Make sure you steam the broccoli rather than boiling it. Studies show that steaming does not reduce the anti-cancer compounds found in broccoli like boiling does.

Here's what you'll need for 4 servings:
  • 3 cups broccoli florets, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1/2 cup 2% milk (or skim)
  • 1 1/2 cup medium cheddar cheese, grated
  • 1/4 tsp mustard powder
  • sea salt
  • white pepper or fresh ground pepper
Prep work (about 5 minutes):
  1. Chop the broccoli.
  2. Grate the cheese.
Here's what to do (about 10 minutes):
  1. In a small skillet over medium heat, melt the butter.
  2. Slowly add flour while stirring.
  3. After all flour has been added and blended, add milk.
  4. Stir until heated and then add cheese, mustard powder, salt and pepper
  5. Keep the cheese sauce warm at medium-low heat while the broccoli is steaming.
  6. Serve as a side dish.

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