Creamy Broccoli with Parmesan Sauce
.
Yield
4 servingsPrep
10 minCook
8 minReady
22 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
broccoli florets
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | cup |
milk
low-fat or nonfat, divided |
|
| ½ | cup |
Parmesan cheese
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
broccoli florets
|
|
| 15 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
low-fat or nonfat, divided |
|
| 118 | ml |
Parmesan cheese
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
black pepper
ground |
*
|
Directions
Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket.
Steam the broccoli until tender, about 5 minutes, do not over steam.
Meanwhile, add flour and ¼ cup milk in a small bowl, whisking until smooth.
Heat the remaining ¾ cup milk in a saucepan over medium-low heat until steaming.
Stir inin the flour mixture, cook, whisking, until thickened, about 3 minutes.
Remove from the heat, stir in cheese, salt and pepper taste.
Pur over the broccoli.
Serve warm.
