Creamy Broccoli Dish
Before we dive into the delightful world of creamy broccoli, let’s talk about what you can serve alongside this dish.
Equipment
- Saucepan
- Oven
Ingredients
- 6 tablespoons all-purpose flour
- 600 g 1.2 lb broccoli florets, small to medium size (about 2 large heads)
- 1½ cups freshly shredded sharp cheddar cheese
- 2 cups milk preferably warm (whole or reduced-fat)
- 4 cloves garlic finely minced
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard optional, adds a subtle tang
- Salt and freshly ground black pepper to taste
- 60 g 4 tablespoons unsalted butter
- 1½ cups chicken stock or broth preferably warm
- ¼ teaspoon nutmeg optional, enhances depth without overpowering
For the Topping:
- ½ cup panko breadcrumbs
- 20 g 1½ tablespoons unsalted butter, melted
- ¼ cup grated Parmesan cheese
Instructions
Step 1: Prepare the Broccoli
- First, wash the broccoli well under cold water. Cut the florets to about the same size for even cooking. You can also peel and chop the stems if you want to maximize every bit of this veggie.
- This not only reduces waste but adds to the overall dish’s texture. Place the broccoli in a pot of boiling salted water for about 3 minutes. Drain and immediately immerse them in an ice bath. This helps to keep the vibrant green color. Set it aside to dry.
Step 2: Make the Roux
- In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until fragrant, about one minute. Be careful not to let it burn.
- Once that beautiful aroma fills your kitchen, whisk in the flour. Cook this mixture for about two minutes, constantly stirring to form a roux. It should turn slightly golden but remain smooth.
Step 3: Add the Liquid
- Gradually pour in the warm chicken stock, whole milk, and Dijon mustard if you're using it. Whisk continuously to prevent any lumps from forming. Bring this mixture to a gentle simmer. Keep stirring as it thickens, which should take around 5 to 7 minutes.
Step 4: Add the Cheeses
- Once the sauce has thickened, remove it from heat. Stir in the shredded sharp cheddar and half a cup of grated Parmesan. Make sure to keep going until the cheese is completely melted and well combined. Taste the sauce. Adjust the seasoning with salt, pepper, and perhaps a sprinkle of nutmeg.
Step 5: Combine Broccoli and Sauce
- Carefully fold the cooked broccoli florets into the cheese sauce, making sure every piece of broccoli gets coated. You want it to all come together in a creamy embrace.
Step 6: Prepare for Baking
- Preheat your oven to 350°F (175°C). Transfer the broccoli mixture to a greased baking dish. If you want, you can layer the top with a little more cheese, but wait, there’s more!
Step 7: Make the Topping
- In a small bowl, mix together the panko breadcrumbs, melted butter, and remaining Parmesan. Sprinkle this mixture evenly over the broccoli and sauce. The buttered panko will create a golden, crispy topping that adds wonderful texture.
Step 8: Bake
- Place the dish in your preheated oven and bake for about 25 to 30 minutes or until the top is golden brown and the sauce is bubbly. I recommend keeping an eye on it during the last few minutes to avoid over-browning.
Notes
- Use Fresh Broccoli: Fresh broccoli will provide better texture and flavor compared to frozen. If you have to use frozen, make sure to thaw and drain it well before incorporating.
- Grate Your Cheese: Pre-shredded cheese often contains anti-caking agents that can affect meltability. For the creamiest sauce, shred your cheese from a block.
- Adjust for Lightness: To lighten it up, you can substitute part of the milk with unsweetened almond milk for a lower-calorie version.
- Flavor Builders: Consider adding cooked bacon bits, sautéed onions, or even steamed cauliflower for added depth and texture.
- Storage: Leftovers can be stored in an airtight container for up to three days. When reheating, add a splash of milk to restore creaminess.
Nutrition
Calories: 350kcalCarbohydrates: 18gProtein: 15gFat: 25gFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!