Florets with Parmesan Sauce

Name: Florets with Parmesan Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings.
Ingredients: 4 cups fresh broccoli florets; 4 cups fresh cauliflowerets; 1 cup chicken broth; 1/2 cup half-and-half cream; 1/2 teaspoon Dijon mustard; 3 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon onion powder; 1/8 teaspoon white pepper; 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

For a simple but winning side dish, try this broccoli and cauliflower drizzled with a smooth sauce. I sprinkle extra Parmesan on top just before serving.

Ingredients

4 cups fresh broccoli florets
4 cups fresh cauliflowerets
1 cup chicken broth
1/2 cup half-and-half cream
1/2 teaspoon Dijon mustard
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/8 teaspoon white pepper
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided

Directions

Place broccoli and cauliflower in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a small bowl, combine the broth, cream and mustard. In a small saucepan, melt butter. Stir in the flour, onion powder and pepper until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 1/2 cup Parmesan cheese.
Place vegetables in a serving bowl; drizzle with sauce and sprinkle with remaining Parmesan.

Originally published as Vegetables with Parmesan Cheese Sauce in Country Woman Christmas 2007