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Broccoli with Caraway-Cheese Sauce

Yield 8 servings (serving size: 1 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook