Ingredients
- 6 Tbsp butter, diced in cubes
- 1 cup finely chopped yellow onion
- 1 large clove garlic, finely minced
- 1/4 cup + 3 Tbsp GF (Pamelas) flour
- 3 1/4 cups milk (anything but skim), then more to thin if desired
- 1 (14.5 oz can) chicken broth (GF)
- 1/2 cup heavy cream
- 3 cups finely chopped, fresh broccoli florets*
- 8 oz. (2 cups) freshly shredded sharp cheddar cheese (medium works fine too), plus more for serving
- 1 oz. (1/3 cup) freshly, finely shredded Parmesan cheese
- salt and freshly ground black pepper to taste (I used about 1/2 tsp of each, but this will vary depending on the brand of cheeses and your salt/pepper preference).
Directions
- Melt butter in medium saucepan over medium high heat. Add in onions and cook, stirring frequently until soft, about 3 minutes. Add in garlic and flour, and cook for about 1 minute, stirring constantly. While whisking, slowly pour in milk, chicken broth and broccoli. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted. Season with salt and pepper to taste. Serve warm with more cheddar if desired.
- Recipe Source: Cooking Classy
Notes
*From about 2 heads of broccoli, use floret portion only. I began with about 1 lb broccoli crowns, chopped off majority of the stems, then chopped the florets into very small pieces about 1/4 - 1/2 inch.
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