Broccoli with Two-Cheese Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup skim milk1/2 cup sliced onion2 cloves garlic, crusheddash of ground nutmeg2 Tablespoons whole wheat flour1/3 cup grated fresh Parmigiano- Reggiano cheese2 slices fat free swiss cheese, diceddash of ground red pepper6 cups broccoli
1. Combine milk, onion, garlic and nutmeg in a small, heavy saucepan over medium-heat. Heat until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes.
2. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
3. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.
Serving Size: 8 Servings
2. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt, and pepper, stirring with a whisk until smooth. Keep warm.
3. Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately.
Serving Size: 8 Servings
Nutritional Info Amount Per Serving
- Calories: 66.8
- Total Fat: 1.8 g
- Cholesterol: 6.6 mg
- Sodium: 167.1 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.5 g
- Protein: 6.3 g