Broccoli Cheese
450g (1lb) Broccoli
285ml (½ pint) Milk
110g (4oz) Cheddar Cheese
50g (2oz) Fresh Breadcrumbs
50g (2oz) Plain Flour
50g (2oz) Butter
½ tsp Mustard
Nutmeg
Salt and Pepper
Cut the broccoli into florets and steam until they are 'al dente' and retain a little crunch.
Arrange in a flameproof dish.
Place the milk, flour and butter in a saucepan.
Heat, stirring continuously until the sauce boils, thickens and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute or two, stirring well.
Pour the sauce over the broccoli.
Mix the remaining cheese and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown.
Serve immediately.
Serves 4
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