Monday, March 2, 2009

Cheesy Broccoli

1 tablespoon all-purpose flour
1 cup fat-free milk
½ cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
½ teaspoon dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon chopped fresh thyme
1½ pounds broccoli florets (about 9 cups)

Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat.

Add cheeses, mustard, salt, pepper, and thyme, stirring with a whisk until smooth. Keep warm.

Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, 4 minutes or until crisp-tender. Serve broccoli immediately with sauce.

Yields: 8 Servings

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