Wednesday, February 8, 2012

Broccoli with Creamy Parmesan Sauce

I really liked this. It was very flavorful. D thought it was watery.
I'm still thinking about it.

Broccoli with Creamy Parmesan Sauce

Photo by ALB

Topping steamed broccoli with a good-for-you cheese sauce is an easy way to entice picky eaters to eat their veggies.

4 servings
Active Time: 20 minutes
Total Time: 20 minutes

1 pound broccoli
1 tablespoon all-purpose flour
1 cup nonfat milk, divided
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Pinch of ground white pepper
Pinch of ground nutmeg (optional)

Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.

Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

Per serving : 95 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 10 g Carbohydrates; 8 g Protein; 2 g Fiber; 347 mg Sodium; 329 mg Potassium

1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 medium-fat meat

EatingWell, January/February 2011

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