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Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This classic side dish is quick and easy. Steaming for the appropriate time ensures the broccoli is properly crisp-tender.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2008

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

69 calories; calories from fat 30%; fat 2.3g; saturated fat 1.4g; mono fat 0.6g; poly fat 0.2g; protein 6.2g; carbohydrates 7.1g; fiber 2.5g; cholesterol 7mg; iron 0.8mg; sodium 204mg; calcium 143mg.
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