Secrets from the Cookie Princess: Broccoli Parmesan

Wednesday, November 27, 2013

Broccoli Parmesan

This is by far one of my favorite "fancy" ways to prepare broccoli. Now, Dave and I love broccoli and will have it just steamed, maybe with a little salt and butter, but even just plain is great for us. But toss a creamy cheese sauce on top and broil it for a bit of crispy gooeyness and I'm sold. I love everything about this broccoli and made it for the very first Thanksgiving we hosted. I really should make it more often, because it's simple and can easily be added to a weeknight meal.

I found this recipe probably 5 years ago on Better Recipes, posted by Grammymel. I don't really change anything about it, but the sauce could definitely go over more broccoli, so you can add more servings just by increasing the broccoli without altering the sauce recipe. I've used both fresh and frozen broccoli, so choose your own adventure there--whatever helps you get it on the table is fine. We served this for Thanksgiving last year at my sister's home and my brother-in-law determined that the sauce is equally good on carrots, so you could potentially do a vegetable medley as well. Honestly, once you cover a vegetable in cheese, does it really matter what kind it was to start with? Delicious and easy, but still a bit of fancy holiday flair, this is the perfect addition to your holiday table.

Broccoli Parmesan

Ingredients

1 1/2 pounds broccoli florets
2 Tablespoons butter
1 Tablespoon onion
2 Tablespoons flour
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon marjoram
pepper, to taste
1 chicken bouillon cube (or 1 teaspoon chicken stock base)
1 1/2 cups milk
1 cup shredded Parmesan cheese
paprika to taste

Steam broccoli as desired. While broccoli steams, prepare the cheese sauce. Heat butter in a medium saucepan over medium heat. Finely mince onion and add to butter, cooking until softened.

In a small bowl, combine flour, salt, dry mustard, marjoram and pepper. Gradually add to butter mixture, whisking constantly to combine.

Add bouillon, then gradually pour in milk. Heat until thickened and bubbly, whisking constantly.

Remove from heat and add 1/2 cup Parmesan cheese and stir to combine.

Place steamed broccoli in a shallow baking dish (an 8 x 8 inch dish works well). Pour cheese sauce evenly over broccoli, then sprinkle with remaining cheese before dusting with paprika.