Brocoli Con Bechamel Recipes
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL
Categories Cheese Vegetable Appetizer Side Bake Vegetarian Casserole/Gratin Broccoli Cauliflower Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
FRENCH IN A FLASH: BROCCOLI GRATIN RECIPE
Steps:
- Preheat the oven to 375°F. Blanch the broccoli in salted boiling water for 2 minutes. Drain.
- Toss the broccoli with the cream fraîche, three quarters of the cheese, and salt and pepper. Spoon the broccoli mixture into a greased baking dish. Top with the panko, and the remaining cheese. Bake until the top is golden and bubbling-30 to 35 minutes.
Nutrition Facts : Calories 268 kcal, Carbohydrate 16 g, Cholesterol 55 mg, Fiber 5 g, Protein 13 g, SaturatedFat 11 g, Sodium 569 mg, Sugar 3 g, Fat 18 g, ServingSize serves 2 to 4, UnsaturatedFat 0 g
BROCCOLI WITH BECHAMEL
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 2 cups
Number Of Ingredients 6
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.
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