Creamy Broccoli with Parmesan Sauce
Submitted by happyzhangbo
Tender steamed broccoli florets draped in a silky homemade Parmesan cream sauce made with low-fat milk. A healthy vegetarian side dish ready in just 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
8 minREADY
22 minForget drowning your broccoli in jarred cheese sauce. This from-scratch Parmesan cream comes together in about three minutes and tastes worlds apart from anything out of a can.
Steam fresh broccoli florets until just tender, then blanket them in a light sauce built from low-fat milk, a whisper of flour, and real Parmigiano-Reggiano. The cheese melts into the warm milk mixture and creates something nutty, salty, and impossibly smooth.
Six ingredients. Twenty minutes. A side dish that might just steal the spotlight from whatever main you planned.
Kitchen Tips
- Don’t oversteam the broccoli. Pull it at the 5-minute mark so it stays bright green with a little bite.
- Use real Parmigiano-Reggiano for the best melt and flavor. Pre-grated stuff often contains anti-caking agents that can make the sauce gritty.
- Whisk the flour into cold milk first before adding it to the hot milk. This prevents lumps every single time.
Ingredients
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.
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