Broccoli with Caraway-Cheese Sauce

Oxmoor House
Caraway seeds have a distinct nutty flavor. Store the seeds in an airtight container in a cool, dark place up to six months to maintain this flavor.
8 servings (serving size: 1 cup)


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2 pounds fresh broccoli (about 8 cups)
2 teaspoons margarine or butter
3/4 cup fat-free milk
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
1/2 teaspoon caraway seeds
1 (2-ounce) jar diced pimiento, drained


1. Remove and discard broccoli leaves; cut off and discard tough ends of stalks. Wash broccoli; cut into spears. Arrange spears in a steamer basket over boiling water. Cover and steam 8 minutes or until broccoli is crisp-tender. Drain and place on a serving platter; set aside, and keep warm.

2. Melt margarine in a saucepan over medium heat. Add milk and next 3 ingredients; cook, stirring constantly with a whisk, until smooth. Add cheese and caraway seeds; cook, stirring constantly, until cheese melts and mixture is thickened and bubbly.

3. Pour sauce over broccoli. Sprinkle with pimiento, and serve immediately.

carbo rating: 4

Created date

April 2008

Nutritional Information

Calories 58
Caloriesfromfat 0.0 %
Fat 2.4 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 4.2 g
Carbohydrate 6.3 g
Fiber 2.3 g
Cholesterol 4 mg
Iron 0.8 mg
Sodium 128 mg
Calcium 100 mg