Goldenrod Broccoli Recipe

5 3 2
Goldenrod Broccoli Recipe
Goldenrod Broccoli Recipe photo by Taste of Home
Publisher Photo

Goldenrod Broccoli Recipe

Read Reviews
5 3 2
Publisher Photo
“This broccoli tastes delicious and looks so pretty when served,” writes Glynis Belec of Drayton, Ontario. “The sauce is light and mellow.”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 cups fresh broccoli spears
  • 1 hard-boiled large egg
  • 1-1/2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk
  • 3 tablespoons water
  • 1/4 cup mayonnaise
  • 2 tablespoons shredded cheddar cheese
  • Dash Worcestershire sauce

Directions

Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, cut egg in half; remove yolk and finely crumble. Chop egg white; set aside.
In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the mayonnaise, cheese and Worcestershire sauce. Cook and stir until smooth. Remove from the heat; stir in reserved egg white. Spoon over broccoli; sprinkle with crumbled egg yolk. Yield: 2 servings.
Originally published as Goldenrod Broccoli in Taste of Home October/November 2005, p54

  • 2 cups fresh broccoli spears
  • 1 hard-boiled large egg
  • 1-1/2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk
  • 3 tablespoons water
  • 1/4 cup mayonnaise
  • 2 tablespoons shredded cheddar cheese
  • Dash Worcestershire sauce
  1. Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, cut egg in half; remove yolk and finely crumble. Chop egg white; set aside.
  2. In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk and water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the mayonnaise, cheese and Worcestershire sauce. Cook and stir until smooth. Remove from the heat; stir in reserved egg white. Spoon over broccoli; sprinkle with crumbled egg yolk. Yield: 2 servings.
Originally published as Goldenrod Broccoli in Taste of Home October/November 2005, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGoldenrod Broccoli

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 75887
Reviewed Dec. 15, 2013

"This was delicious and different. It has an old fashioned elegance and my guess is that is originated in the 1940's or 1950's."

MY REVIEW
SAMMICAT User ID: 1576407 142549
Reviewed May. 6, 2011

"This was delightful."

MY REVIEW
sandy101 User ID: 2723453 147671
Reviewed Mar. 2, 2009

"This was very tasty and different! It's a keeper!"

Loading Image