Broccoli with Creamy Feta Sauce

Oxmoor House
4 (1-cup) servings.


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2 tablespoons minced onion
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups half-and-half
2 ounces feta cheese, crumbled
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 teaspoon dried whole dillweed
4 cups broccoli flowerets
2 tablespoons butter, melted
Lemon zest (optional)


Saute onion in 3 tablespoons butter in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in cheese and salt. Cook, stirring constantly, until thoroughly heated. Remove from heat, and stir in lemon juice and dillweed. Cover and keep warm.

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender. Transfer broccoli to a serving dish; drizzle with 2 tablespoons melted butter. Spoon sauce evenly over broccoli. Garnish with lemon zest, if desired.

Created date

August 2009

Nutritional Information

Calories 326
Caloriesfromfat 78 %
Fat 28.1 g
Satfat 17.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.5 g
Carbohydrate 13.5 g
Fiber 0.0 g
Cholesterol 85 mg
Iron 0.0 mg
Sodium 653 mg
Calcium 0.0 mg