Broccoli Cheese
User Reviews
5
Broccoli Cheese
Description
Broccoli Cheese combines two heads of broccoli cooked until just tender then placed in a baking dish with a handmade cheese sauce. The sauce is made by gently heating whole milk, butter, and plain flour until thickened, then whisked with sharp cheddar cheese and English mustard for flavor depth. Baking the broccoli in this sauce allows the flavors to meld and the top to develop a gentle golden crust. The mustard adds a slight piquancy that lifts the creamy texture of the cheese sauce.
The finished dish has broccoli tender enough to hold shape with soft florets immersed in a smooth, rich cheese sauce. The bake time lets the sauce cling and lightly brown on top, offering a mild but distinctive cheesy flavor profile enhanced by mustard's subtle sharpness.
This side works well alongside roasted or grilled meats and can be served as a comforting vegetable accompaniment. Variations can include adding a Parmesan breadcrumb topping for crispness or swapping part of the broccoli for cauliflower for a variation in texture and flavor.
Ensuring broccoli pieces are uniform in size promotes even cooking. The cheese sauce thickness can be adjusted by cooking the roux a bit longer or shorter before adding cheese. Adjusting mustard type allows some control over the sharpness of the sauce.
Ingredients
- 2 head broccoli
- 500 ml milk whole
- 4 tablespoon plain flour all purpose
- 50 g butter
- 1 teaspoon English mustard
- 100 g cheddar cheese
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Put florets from 2 head Broccoli in a pan of boiling water and simmer for 5 minutes. Drain and put in a large baking dish.
- Make the cheese sauce by putting 500 ml Whole milk, 4 tablespoon Plain flour and 50 g Butter into a sauce pan on a gentle heat. Whisk as the butter melts and the sauce starts to thicken. This will take 3-4 minutes. Add 100 g Cheddar cheese and 1 teaspoon English mustard and whisk until the cheese has melted.
- Pour the cheese sauce on the broccoli and mix well. Put into the oven for 30 minutes.
Notes
- Use Dijon, wholegrain, or English mustard based on preference, or omit for a milder flavor.
- Cut broccoli into uniform pieces to ensure even cooking.
- For a crispy top, sprinkle grated Parmesan or a Parmesan-panko breadcrumb mix before baking.
- Try substituting half the broccoli with cauliflower for a variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 200kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 34mg | 11% |
| Sodium | 204mg | 9% |
| Potassium | 593mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 136mg | 151% |
| Calcium | 242mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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