Broccoli with Creamy Parmesan Sauce

09 July

1 pound broccoli
1 tablespoon flour of choice
1 cup milk or milk substitute (such as almond, rice, soy…), divided
½ cup freshly grated Parmesan cheese
¼ teaspoon sea salt
pinch of ground white pepper
pinch of freshly ground nutmeg

1. Trim ½ inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1-2 inches wide. (If the broccoli is just florets, omit direction for the stalks.)
2. Bring 1 inch water to a boil in a large pot fitted with a steamer basket. Steam the broccoli until tender, about 5-7 minutes.
3. Meanwhile, whisk flour and ¼ cup milk in a small bowl until smooth. Heat the remaining ¾ cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture, cook, whisking, until thickened, 2-4 minutes.
4. Remove from heat; add cheese, sea salt, pepper, and nutmeg. Drizzle over the broccoli. Serve warm.

Serves 4

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