A: | 2C broccoli, chopped, including stems |
B: | 1t canola oil |
1 small onion, chopped | |
1 medium red potato, diced | |
C: | 1/4C flour |
D: | 3C vegetable broth (alternate: chicken) |
1t Worcestershire sauce | |
1/4t nutmeg | |
E: | 1C cheddar cheese, grated |
2C milk | |
F: | Salt & pepper |
1. | Prep (A) by cutting small florets, reserving stems after removing any tough flesh. Chop the stems, place into large pot, and reserve florets. |
2. | Add (B) to pot and cook over medium heat until onions are translucent. |
3. | Add (C) to pan and stir to absorb all flour, cook until flour is cooked (no more flour smell). |
4. | Add (D) to pan, raise heat to high and bring to boil. Reduce heat to low, simmer for 15 minutes. |
5. | Simmer florets in water until tender. |
6. | Add florets to main pot, add (E) and remove from heat. Mix until all cheese has melted and adjust seasoning with (F). |
Servings: 8
$Id: broccoli_cheddar,v 1.3 2019/08/24 16:15:13 deaven Exp $
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