Broccoli with Cheddar Sauce

Hello Dear Friends,

Last week to cheese sauces “Chicken Steak with Roquefort Sauce” We entered with the recipe :) I wanted the first recipe of this week to be with cheese sauce. This time, we try to make the gentlemen and children of the house like it by trying our delicious cheese sauce with an unloved vegetable :)

The basis of cheddar sauce begins with the preparation of bechamel sauce. Béchamel sauce, as you know, consists of frying flour and butter, then adding milk by mixing it in. I have done the Basic Béchamel Sauce before. I explained here. The béchamel sauce we make for broccoli turns into a richer flavor with mashed garlic and onions. Thanks to the cheddar cheese we add, it turns into a complete feast.

You can also use this sauce with different vegetables, burgers and pastas you will cook.

If you want broccoli to stay greener You can try the scalding method.

Love…

Ingredients for Cheddar Sauce Broccoli Recipe

For the broccoli:

• 350 – 400 gr broccoli
• 1 sweet spice salt
• 3 tablespoon of olive oil
• boiling water for boiling

For sauce:

• 1 spoonful butter
• 2 tablespoons of flour
• Half a teaspoon of mustard (grained upon request)
• 1 cloves of garlic
• 1 small onion
• salt and pepper
• 200 ml milk
• 100 g cheddar cheese

For the above:

• Chopped whole walnuts
• 1 sweet red pepper
• 1 tablespoon of olive oil

How to Make Cheddar Sauce Broccoli Recipe?

1. For the sauce, pass the onion and garlic through a blender and puree and add to the pan with the butter. Continue frying by adding flour to the onion and garlic you have fried for 1 minute.
2. Add milk when it starts to give off its smell and turns a very light brown color.
3. While adding the milk, mix it with the help of a whisk so that there are no lumps. After the sauce boils and starts to thicken, remove the saucepan from the heat and add the mustard and cheddar cheese.
4. Stir until the cheese is completely melted in the sauce. Season with salt and freshly ground black pepper.
5. Heat the olive oil in a pan with a thick bottom, but be careful not to burn the oil, add the finely chopped pepper and walnuts to the oil. Roast for 2-3 minutes, shaking, until the walnuts turn a little colour.
6. Boil the broccoli, which you cut into sprouts, until it loses its vitality slightly, drain and lightly salt it by dipping it in olive oil. Roast for 200-8 minutes in a preheated oven at 10 degrees.
7. Pour the sauce over the broccoli and add the roasted walnuts and serve.