I was disappointed with this dish (another one I made). First I don't like wasting food, so the onion and garlic mixture kind of ticked me off. Also lots of pans (3).
The taste was all right, and the it was easy. But I can be just as satisfied with Green Giant Broccoli in Cheese Sauce for the same amount of points.
Probably won't make again.
Broccoli with Two-Cheese Sauce
1 cup fat-free milk
1/2 cup sliced onion
2 garlic cloves, crushed
Dash of ground nutmeg
2 tablespoons all-purpose flour
1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese
1/4 teaspoon salt
Dash of ground red pepper
6 cups broccoli spears
Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids.
Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Top with cheese sauce; serve immediately.
Yield: 8 servings (serving size: 3/4 cup broccoli and about 2 1/2 tablespoons sauce)
CALORIES 67 (30% from fat); FAT 2.2g (sat 1.3g,mono 0.6g,poly 0.2g); PROTEIN 6.4g; CHOLESTEROL 6mg; CALCIUM 175mg; SODIUM 215mg; FIBER 1.8g; IRON 0.6mg; CARBOHYDRATE 6.4g
Cooking Light, JANUARY 2008
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