Broccoli with Cheddar Sauce

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
This classic side dish is quick and easy. Steaming for the appropriate time ensures the broccoli is properly crisp-tender.

Yield:

8 servings (serving size: about 1 cup broccoli and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 69
Caloriesfromfat 30 %
Fat 2.3 g
Satfat 1.4 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 6.2 g
Carbohydrate 7.1 g
Fiber 2.5 g
Cholesterol 7 mg
Iron 0.8 mg
Sodium 204 mg
Calcium 143 mg

Ingredients

1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme
1 1/2 pounds broccoli florets (about 9 cups)

Preparation

1. Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

2. Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2008