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Broccoli in white sauce

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Broccoli in white sauce


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Tempo de preparo

90 min(s)


10 servings

Leny Yamiyo

  • Ingredients
  • Recipe
  • Milk500 ml
  • Margarine3 tablespoon
  • Wheat Flour3 tablespoon
  • Salt to taste
  • Sour cream1 unit(s)
  • Broccoli bunch, cleaned and separated from leaves and stems - don't throw anything away because we'll use everything in this recipe1 unit(s)
  • Grated Parmesan cheese for sprinkling50 g
  1. For the white sauce, put the margarine and the wheat flour in a pan, heat it up and gradually pour the milk, stir non-stop when it is on point and well cooked, add and taste the salt, turn off the heat and add the cream with whey and all, stir well and set aside.
  2. For the broccoli: Separate the stems, leaves and broccoli flowers, from the stems you should remove a skin or skin by pulling with a small knife and they will be clean and soft, if you do not remove this skin when cooking the stems will be fibrous and hard .
  3. From the leaves, remove only the hardest stalks and wash well in running water and set aside. Nothing is taken from the flowers, just wash well and set aside.
  4. In a pan with boiling water, first place the stalks and boil for 5 minutes, add the flowers, leave for another 3 minutes, add the leaves and leave for 30 seconds, remove everything together and place in cold water with ice, doing so they will be al dente and very green. dark. Reserve.
  5. In a refractory place the broccoli with the stalks and leaves, add the white sauce while still hot, carefully adjust it with a fork or spoon, sprinkle with the grated cheese and take it to the oven just to brown it.

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