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Photo: J. Savage Gibson Photo by: Photo: J. Savage Gibson

Broccoli Parmesan

Southern Living DECEMBER 1997

  • Yield: 6 servings

Ingredients

  • 1 (16-ounce) package fresh broccoli flowerets
  • 2 tablespoons butter or margarine
  • 3 tablespoons chopped onion
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 1 3/4 cups milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground marjoram
  • Parmesan cheese (optional)

Preparation

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

Melt butter in a heavy saucepan; add onion, and sauté until tender. Add flour and bouillon granules, stirring until blended. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, 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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Broccoli Parmesan recipe

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