Tuesday,14 August, 2018
Current issue | Issue 1377, ( 18 - 24 January 2018)
Tuesday,14 August, 2018
Issue 1377, ( 18 - 24 January 2018)

Ahram Weekly

Broccoli in creamy cheese sauce

Broccoli in creamy cheese sauce
Broccoli in creamy cheese sauce

Serves 4-6

Ingredients:

1 kg broccoli (stems trimmed, florets cut)

3 tbsp plain flour

1 litre whole milk

1/2 cup mixture shredded mozzarella

3 tbsp Parmesan cheese (grated)

75 ml pouring cream

30 gm butter + 2 tbsp corn oil

Salt + pepper + grated nutmeg

 

Method:

In a double-boiler of water, steam prepared broccoli; until al dente.  Remove from steamer and leave aside; covered.  Heat a large cooking pan on high.  Melt butter and add oil.  Stir in flour until colour slightly changes.  Away from heat; pour milk while stirring, forming a creamy emulsion that is lighter in consistency than whisked yoghurt.  Season, add cheese and cream.  Bring to a preboil and remove away from heat.  Place broccoli in a serving dish.  Gently pour hot cheese sauce over and serve.  Place some extra grated Parmesan aside in a separate small bowl; for optional sprinkling on top of individual servings.

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