I’ve always liked my broccoli lightly sautéd with cheese after having them boiled or completely doused in oyster sauce *yum yum*. In fact, I like it cooked in any method as long as it’s flavored, preferably heavily. Broccoli is just too bland a vegetable choice to be eaten plain! Another reason to why I love this recipe is simply the sauce. Lasagne has always been my addiction for as long as I can remember and it’s only after I started cooking when I learnt the secret lies in the layers of Béchamel sauce.
1 Small Onion, chopped
1 Small Carrot, chopped
1 Celery Stick, chopped
1 Bouquet Garni
6 Black Peppercorns
Pinch of Grated Nutmeg / Blade of Mace
2 Tbsp Butter
2 Tbsp Plain Flour
30ml Single (Light) Cream
Ground Black Pepper
1. Steam the broccoli florets and set aside.
2. Put the chopped onion, carrot, and celery in a pan with the bouquet garni, black peppercorns, nutmeg /mace and milk. Bring it to a boil and remove from heat. Set it aside.
3. Melt the butter in a pan over gentle heat and remove it from the heat when all the butter has melted. Stir the flour into the melted butter and return to the heat, cooking for 1-2min, stirring continuously to make a roux.
4. Reheat the flavored milk until almost boiling and strain it into a jug, pressing the vegetables with a spoon to extract their juices.
5. Off the heat, gradually add the flavord milk into the roux, stirring continuously until smooth and return it to the heat till it boils.
6. Cook gently until the sauce thickens, stiring continuously.
7. Simmer the sauce gently for 3-4min and remove from heat.
8. Season the sauce to taste with salt and ground black pepper; stir in the cream.
9 Pour the sauce over steamed broccoli florets and serve.