Options

Format:
Include:
PRINT
See more
Broccoli Parmesan

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.

Gooseberry Patch OCTOBER 2011

  • 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

Steam broccoli, covered, in a steamer basket over boiling water 5 minutes or until crisp-tender. Keep warm.

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.

advertisement

Go to Full Version of

Broccoli Parmesan Recipe

advertisement