Steamed Broccoli Baked with Parmesan Sauce 

Broccoli is one of the best green vegetable that you can have in your food selection. It is very easy to prepare and accompany to many meat dishes as well as it can consume as an appetizer just by nibbling Parmesan Cheese sprinkled Steamed Broccoli Florets. Please keep in mind teenagers loves this type also.
Today we go one step forward and make it like a warm side dish. Here is the Ozlem’s favorite dish next to her beef steak.

Ingredients
One head of fresh broccoli (1 ½ Lb.)
1 cup 2% milk
1 egg (slightly whipped)
1 Tbsp. flour  (I used coconut flour, Ozlem uses all purpose flour)
1 Tbsp. butter
1 cup grated Parmesan cheese
1 tsp. mustard
1 tsp. nutmeg
1 tsp. black pepper
1/2 Cup grated medium cheddar cheese

Making:
Wash broccoli well and separate the florets

Steam cook the broccoli florets, do not over cook, put under cold water once they soften before the florets lose the green color

Drizzle some olive oil at the bottom of the Pyrex and place the florets in the Pyrex tray

Melt the butter add the flour and sauté the flour lightly

Heat the milk and add into the sautéing flour every slowly stirring constantly

Once you have creamy sauce add the whipped the egg and keep stirring.

Add Parmesan cheese, mustard, nutmeg and grounded black pepper and mix them in the sauce.

This sauce must be runny, if not add a little more milk in it.

Cover the broccoli florets with the Parmesan sauce, 

Sprinkle graded cheddar cheese on top.

Bake it at 400 F until the cheese melts and turn slightly brown.

Serve fairly warm as aside dish.
Enjoy
May 15 2014
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