Name: Broccoli With Two-Cheese Sauce
Yield: 4 servings
Ingredients: 1 cup fat-free milk; 1/2 cup sliced onion; 2 garlic cloves, crushed; Dash of ground nutmeg; 2 tablespoons all-purpose flour; 1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese; 1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese; 1/4 teaspoon salt; Dash of ground red pepper; 6 cups broccoli spears

Servings: 4 persons

1 cup fat-free milk
1/2 cup sliced onion
2 garlic cloves, crushed
Dash of ground nutmeg
2 tablespoons all-purpose flour
1/3 cup (about 1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese
1/3 cup (about 1 1/2 ounces) shredded reduced-fat Jarlsberg cheese
1/4 teaspoon salt
Dash of ground red pepper
6 cups broccoli spears

1
Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
2
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Broccoli With Two-Cheese Sauce

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