Creamed Broccoli and Cauliflower Recipe

4 1
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Creamed Broccoli and Cauliflower Recipe

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4 1
Publisher Photo
You can change the cheese in this recipe to suit your tastes. I use whatever I have on hand. Cheddar adds a nice flavor.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 3/4 cup fresh broccoli florets
  • 3/4 cup fresh cauliflowerets
  • 1/2 cup water
  • 1 tablespoon butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 1 slice American cheese
  • 1 tablespoon grated Parmesan cheese
  • Additional Parmesan cheese, optional

Directions

Place the first three ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until vegetables are crisp-tender. Drain and keep warm. In another small saucepan, melt butter. Stir in flour. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add American and Parmesan cheeses; cook and stir until cheeses are melted. Pour over vegetables and serve with additional Parmesan cheese if desired. Yield: 2 servings.
Originally published as Creamed Broccoli and Cauliflower in Cooking for One or Two Cookbook 2003, p241

Nutritional Facts

3/4 cup: 155 calories, 11g fat (7g saturated fat), 32mg cholesterol, 279mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 7g protein.

  • 3/4 cup fresh broccoli florets
  • 3/4 cup fresh cauliflowerets
  • 1/2 cup water
  • 1 tablespoon butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 1 slice American cheese
  • 1 tablespoon grated Parmesan cheese
  • Additional Parmesan cheese, optional
  1. Place the first three ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until vegetables are crisp-tender. Drain and keep warm. In another small saucepan, melt butter. Stir in flour. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat. Add American and Parmesan cheeses; cook and stir until cheeses are melted. Pour over vegetables and serve with additional Parmesan cheese if desired. Yield: 2 servings.
Originally published as Creamed Broccoli and Cauliflower in Cooking for One or Two Cookbook 2003, p241

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