Creamy broccoli

Name: Creamy broccoli
Total time: 1200 s
Yield: 6 servings
Cuisine: South African
Ingredients: For the broccoli; 1 batch broccoli; 2 tsp salt to taste; 1/2 cup water (125ml); 50 g unsalted butter; 50 g flour; 3 cups milk (750ml); 100 g cheese; Tsp nutmeg

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Broccoli is a high sauce of plant protein however it's taste is somewhat unfriendly to the taste buds, having a creamy broccoli makes it's easier to serve

Abednico Maphanga @Abednico

Pretoria, Gauteng, SOUTH AFRICA

Broccoli is a high sauce of plant protein however it's taste is somewhat unfriendly to the taste buds, having a creamy broccoli makes it's easier to serve

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Ingredients

20 minutes

6 servings

For the broccoli
1 batchbroccoli
2 tspsalt to taste
1/2 cupwater (125ml)
Bechamel sauce (mother of all sauces)
50 gunsalted butter
50 gflour
3 cupsmilk (750ml)
100 gcheese
Tspnutmeg

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Steps

20 minutes

1

Steam your broccoli for a good 5 minutes and season thereafter then set aside as you prepare the mother of all sauces
2

Roux is basically just equal parts of flour and butter, melt the butter on low heat, add the flour and whisk until a consistent paste forms then add milk as you whisk gently and season with nutmeg add cheese an allow to reduce well
3

Getting step 1 and 2 together. Add the steamed broccoli to the sauce stir and leave for few minutes and ready to serve as a great side