Best Broccoli With White Sauce Recipes

BROCCOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Trim 1/2 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 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.
• Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

BROCCOLI WITH GARLIC AND WHITE WINE: BROCCOLI CON AGLIO E FRASCA

Steps:

• In a 12 to 14 inch saute pan, heat the olive oil and garlic until just sizzling.
• Add the broccoli and cook, tossing regularly for 8-10 minutes, until the stem is tender.
• Use the wine to slow the cooking down if the garlic begins to brown.
• When the broccoli is tender, add the chili flakes and zest.
• Place on platter and enjoy!

SHRIMP WITH BROCCOLI IN GARLIC SAUCE

Steps:

• Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
• Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.