| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | (16-oz) frozen broccoli pieces (all florets the best) |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Flour |
| 2 | c | Defatted chicken broth |
| 1 | c | Half and half or light cream |
| Salt and pepper to taste | ||
| 1 | ds | Fresh grated nutmeg |
INSTRUCTIONS
Cook broccoli by your favorite method until almost tender. Set aside. Either by hand or in a food processor, chop broccoli fine but do not puree. Make roux: in sauce pan by melting butter and stirring in the flour, Stir into a paste and cooking and stirring several minutes. Meanwhile heat chicken broth and cream. Gradually add hot liquid slowly, constantly stirring until mixture thickens and comes to a boil. Thin with more liquid only if required. Add the cooked broccoli and continue to cook and stir several minutes more. Season to taste. Posted to recipelu-digest Volume 01 Number 486 by P&S Gruenwald <sitm@ne.infi.net> on Jan 10, 1998
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