Broccoli with Caraway-Cheese Sauce

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.

Yield: 8 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 58
  • Calories from fat: 0.0%
  • Fat: 2.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.2g
  • Carbohydrate: 6.3g
  • Fiber: 2.3g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 128mg
  • Calcium: 100mg

Ingredients

  • 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

Preparation

  1. 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. 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. 3. Pour sauce over broccoli. Sprinkle with pimiento, and serve immediately.
  4. carbo rating: 4
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