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
How to Make It
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.
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.
Pour sauce over broccoli. Sprinkle with pimiento, and serve immediately.