I rustled this up a couple of nights ago – a recipe I found on the net, which is very simple to make, and tasted fantastic. It turned out to very light and delicious and the kids wanted more.
Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert
5-6 cups / 1.25-1.5 L (cut in chunks)
Steam broccoli just until crisp-tender, 6-8 minutes. Drain well and set aside.
1 onion (thinly sliced)
1 clove garlic (minced)
In small saucepan sauté in 2 tablespoons oil until fragrant and tender, about 5 minutes.
1/4 cup / 60 ml flour
Sprinkle on onions and garlic. Cook, stirring constantly, 3 minutes without browning.
2 cups / 500 ml milk
Whisk in and bring to a boil.
1 teaspoon salt or more to taste
1/4 teaspoon pepper
pinch each ground nutmeg and ground red pepper
Add and cook 5 minutes.
1 cup / 250 ml cheddar cheese (shredded)
Stir in and remove from heat. Combine with broccoli. Transfer to a glass-baking pan.
1 cup / 250 ml bread crumbs
1 tablespoon butter (melted)
1/4 cup / 60 ml Parmesan cheese (grated)
1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)
Combine and sprinkle on top of broccoli mixture.
Bake in preheated oven at 350F / 180C until thoroughly heated, 20 minutes.