Broccoli With Bechamel Recipes

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

HOW TO MAKE CAULIFLOWER WITH BéCHAMEL SAUCE

Steps:

• The first step to make cauliflower with béchamel sauce is to remove the green leaves from the cauliflower and separate the cauliflower into medium-sized florets. Wash and clean the florets and cook them in a pan of boiling water and a little salt until tender.Be careful not to overcook the florets so that they end up so soft that they crumble and dissolve in the water. Remove from the heat and drain.
• While the cauliflower is cooking, we can go prepare a rich béchamel, the most delicious part.Put a pan on the heat and add the butter, which should be at room temperature. Let the butter heat up enough to melt, but not burn.
• Gradually add the flour, and leave it to brown a little. To make sure that the flour for the béchamel doesn't burn either, the whole process should be done over low heat. Then, slowly add the hot milk, stirring constantly until everything is mixed in and there are no lumps. Add salt and pepper to taste.
• Let the béchamel cook, continuing to stir to prevent it from sticking to the bottom, until it reaches the desired consistency. In my case, I don't like it too thick. If yours becomes too thick, you can loosen the sauce by adding a little more milk. Add additional salt and pepper, if necessary, when you do this.
• Preheat the oven to 200°C (390°F). Once it is hot, place the cooked cauliflower florets in an ovenproof dish. Cover with the béchamel sauce and sprinkle over the grated cheese. Put the cauliflower in the oven and bake for ten minutes. That's all it takes for a delicious cauliflower with béchamel!Love bechamel? Learn how to make creamy canneloni with béchamel sauce!Plus, if the smell of cauliflower bothers you, there's always the possibility of taking the smell out of it.

GRATIN OF BROCCOLI IN BECHAMEL

Steps:

• 1. Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
• 2. Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
• 3. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.

CHEESE SAUCE FOR BROCCOLI AND CAULIFLOWER

Steps:

• Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add Cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and pepper.

BROCCOLI WITH WHITE SAUCE

Steps:

• Place broccoli stem end down in boiling salted water. The heads should not be in the water. Cook uncovered 10-20 minutes.
• Turn broccoli so that the entire broccoli is under water, cooking another 5 minutes. Drain.
• To make white sauce - melt butter and add flour, gradually blend in milk stirring constantly.
• Reduce heat and cook an additional 3 minutes. Serve over broccoli.

HAM AND BROCCOLI PIZZA WITH WHITE SAUCE

Steps:

• In a small saucepan, melt together the butter, cream cheese and milk. Once melted and beginning to steam, whisk in the parmesan, garlic powder, and pepper to combine. Allow to cool completely.
• Place your pizza stone on the bottom rack of the oven. Preheat the oven to 550ºF (or as hot as your oven will go).
• Dust your peel with corn meal, and dust the work surface with flour.
• Roll or press your pizza dough out into a 16-inch round. Transfer to the pizza peel.
• Distribute the white sauce all over the pizza crust.
• Cover the sauce with cheese, and then dress with broccoli and cheddar.
• Transfer the pizza from the peel to the preheated stone. Bake for 5 to 10 minutes, until the cheese is lightly browned and the crust is cooked through.
• Remove from the stone back onto the peel, and cut into 8 slices.
• Sprinkle on lemon zest and/or crushed red pepper as desired.

BROCCOLI WITH BECHAMEL

Steps:

• Prepare an ice-water bath; set aside. In medium pot, bring 2 quarts salted water to a boil; blanch broccoli until tender yet still green in color. Remove with slotted spoon to ice bath until cool; drain and set aside.
• Meanwhile, melt butter in small saucepan over medium-low heat. Add flour, and cook, stirring constantly, for 30 seconds. While whisking constantly, add milk in a steady stream, and cook until thickened and creamy, 3 to 5 minutes. Season with salt, and stir in cheese, if desired. Fold broccoli into bechamel sauce.
• Center 2-inch ring mold on serving plate. Fill with 1/2 cup broccoli mixture. Remove mold, and serve.

BROCCOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.
• Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL

Steps:

• Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
• Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
• Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
• Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

BROCCOLI GRATIN

Steps:

• Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
• Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
• Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
• Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
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