Broccoli with Parmesan Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g broccoli
- 1 tablespoon, leveled butter
- 1 tablespoon flour
- 1 small shallot (s)
- 100 ml milk, (low-fat)
- 100 ml water
- 10 g parmesan, rated
- 2 teaspoons mustard, coarse-grained
- 2 teaspoons mustard, medium hot
- 1 tablespoon sour cream, (or sour cream)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Finely dice the shallot. Heat the butter in a saucepan. Steam the shallot until translucent. Add the flour and sweat for about a minute (but shouldn`t turn brown!). Gradually pour milk and water over medium heat and stir with a whisk to a smooth sauce. Add the parmesan, mustard and sour cream. Season to taste with salt and pepper.
- Bring about 2 liters of water to the boil in a large saucepan. Add about 1 teaspoon of salt. Clean the broccoli and cut into small florets, then cook for about 5 minutes until firm to the bite.
- Pour off the cooking water. If necessary, rinse the broccoli with ice-cold water (this will prevent it from losing its color). Arrange on plates and pour the sauce over them.
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