Broccoli Parmesan

This recipe calls for just broccoli flowerets, but don't discard the leaves and stalks. Instead, dice or shred them to use in salads and stir-fries.

Yield: Serves 6 to 8

Ingredients

  • 8 cups broccoli flowerets
  • 2 tablespoons butter
  • 3 tablespoons onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 3/4 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground marjoram
  • Optional: additional Parmesan cheese

Preparation

  1. Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.
  2. Meanwhile, melt butter in a heavy saucepan; add onion and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, one minute. Gradually add milk; cook over medium heat, stirring constantely, until thickened and bubbly. Stir in 1/2 cup cheese and next 4 ingredients; pour over broccoli. Sprinkle with additional cheese, if desired.
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