Broccoli cheese
HB-12902 · Hand-built original
Broccoli baked under a simple mustard-spiked cheddar sauce until bubbling and golden — a side dish hearty enough to be a vegetarian supper.
Side dishes1 hrServes 2 as a main (or 4 as a side)150 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: broccoli
Servings:2quantities adjust to match
Ingredients
- 5 1/2 oz frozen broccoli florets (1 small head broccoli)
- 3/4 oz unsalted butter
- 3/4 oz plain flour
- 1/4 pint milk
- 2 1/4 oz mature cheddar, coarsely grated
- 1 tsp. English mustard or wholegrain mustard (optional)
- Salt and freshly ground black pepper
Method
- Heat the oven to 425°F.
- Cook the broccoli in boiling water for about 3 minutes until just tender, drain it well and tip it into a small ovenproof dish.
- Melt the butter in a saucepan over medium heat, stir in the flour and cook, stirring constantly, for 1 minute.
- Gradually whisk in the milk until the sauce is smooth, then keep cooking over medium-low heat, stirring often, until it thickens slightly.
- Take the pan off the heat and stir in the grated cheddar, the mustard if using, a pinch of salt and some black pepper until the cheese melts.
- Pour the cheese sauce over the broccoli and bake for 20 to 25 minutes, until the sauce bubbles with golden patches on top.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
150 kcalCalories
3.7 gProtein
15.1 gCarbs
9.1 gFat
5.4 gSaturates
3.6 gFibre
1.1 gSugars
48 mgSodium
23 mgCholesterol
268 mgPotassium
58 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data