2 broccoli stems/crowns, cut in 1″ pieces
4 T butter
1/2 tsp salt
pepper
Pinch of freshly grated nutmeg (microplanes are great for this)
Dash of cayenne pepper
4 T flour
2 1/2 cups milk
1 cup shredded sharp cheddar cheese
chicken or vegetable broth
additional salt and pepper to taste
Steam the broccoli until just done. Melt butter, adding seasonings. When melted add flour and cook for one minute to minimize “raw” flour taste. Add milk, stirring often. It can burn or stick to the bottom quickly and you don’t want to start again!
When it is thick enough to coat the spoon, take it off the heat and add cheese.
Place broccoli in food processor or blender with enough of the bechamel (white sauce) to process. You may have to do this in two batches. Mix with remaining sauce. Taste for seasonings and add salt and pepper as needed. If it is too thick, thin it with broth. Briefly reheat and serve.
Notes: This is quite a thick bechamel, so thin with flavor (broth). Also add salt sparingly at the beginning. The sharpness of the cheese you use will change the salt level.
Bon appetit! Dee
