Creamed broccoli

Yield: 1 Servings

Measure Ingredient
1 pack (16-oz) frozen broccoli pieces (all florets the best)
¼ cup Butter or margarine
½ cup Flour
2 cups Defatted chicken broth
1 cup Half and half or light cream
\N \N Salt and pepper to taste
1 dash Fresh grated nutmeg

Cook broccoli by your favorite method until almost tender. Set aside.

Either by hand or in a food processor, chop broccoli fine but do not puree.

Make roux: in sauce pan by melting butter and stirring in the flour, Stir into a paste and cooking and stirring several minutes. Meanwhile heat chicken broth and cream. Gradually add hot liquid slowly, constantly stirring until mixture thickens and comes to a boil. Thin with more liquid only if required. Add the cooked broccoli and continue to cook and stir several minutes more. Season to taste.

Posted to recipelu-digest Volume 01 Number 486 by P&S Gruenwald <sitm@...> on Jan 10, 1998

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