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Creamed Broccoli

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Creamed Broccoli is a comforting and flavorful side dish made with tender broccoli florets coated in a rich, cheesy cream sauce. It’s the perfect way to turn a simple vegetable into a cozy, satisfying dish that pairs beautifully with meats, pasta, or holiday mains. Ready in under 30 minutes, this easy recipe is ideal for busy weeknights or special occasions, and can be customized with your favorite cheese or seasonings.

Ingredients

  • 4 cups fresh broccoli florets (or frozen, thawed and drained)

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1 cup whole milk (or half-and-half for extra creaminess)

  • ¼ cup grated Parmesan cheese (or cheddar)

  • ¼ teaspoon garlic powder

  • Salt and pepper to taste

  • A pinch of nutmeg (optional)

  • Extra grated cheese or breadcrumbs for topping (optional)

Instructions

Cook the Broccoli:

  • Bring a pot of salted water to a boil.

  • Add broccoli and cook for 3–4 minutes until tender but still bright green.

  • Drain and set aside (if using frozen, thaw and drain well).

2. Make the Cream Sauce:

  • In a medium saucepan, melt butter over medium heat.

  • Add flour and whisk for 1–2 minutes until lightly golden and fragrant.

  • Slowly pour in the milk, whisking constantly to prevent lumps.

  • Simmer for 3–5 minutes until thickened.

  • Stir in cheese, garlic powder, salt, pepper, and nutmeg. Mix until smooth and creamy.

3. Combine and Serve:

  • Add the cooked broccoli to the sauce and gently stir to coat.

  • Optional: Transfer to a baking dish, top with extra cheese or breadcrumbs, and broil for 2–3 minutes until golden.

  • Serve warm as a side dish.

Notes

  • Make it Gluten-Free: Use gluten-free flour or cornstarch to thicken the sauce.

  • Make it Dairy-Free: Swap in plant-based butter, unsweetened non-dairy milk, and dairy-free cheese.

  • Storage: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of milk if needed.

Find it online: https://avarecipe.com/creamed-broccoli/