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Broccoli And Cheddar A La Creme Recipe
|Chicken stock||1 Tablespoon|
|Scallions||10 , chopped|
|Chopped fresh parsley||3 Tablespoon|
|Whole wheat flour||4 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Skim milk||4 Cup (64 tbs)|
|Broccoli||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Shredded sharp cheddar cheese||1⁄4 Cup (4 tbs)|
|Paprika||1 Pinch (For Garnish)|
Serving size: Complete recipe
Calories 624 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 44 mg
Sodium 786.5 mg32.8%
Total Carbohydrates 87 g29.2%
Dietary Fiber 11.4 g45.7%
Sugars 53.7 g
Protein 50 g99.6%
Vitamin A 135.6% Vitamin C 351.5%
Calcium 158.8% Iron 40.8%
*Based on a 2000 Calorie diet
Cook over low heat, stirring frequently until the scallions are limp.
Stir in the parsley, and when it is wilted, add the flour.
Stir until the flour coats the scallions, then add the garlic by pushing it through a garlic press into the saucepan.
Add the milk a little at a time, stirring to break up any lumps of flour.
Turn heat to medium.
Cut the florets from the broccoli, making them about 1 1/2 inches long.
Peel any tough outer skin from the stems of the florets.
Cut the florets in thin, lengthwise strips.
Add the broccoli florets to the saucepan, and when the milk comes to a boil, reduce heat, partially cover, and simmer for 20 minutes.
Remove from the heat.
Add the cheese and stir until the cheese melts.