Broccoli with Cheedar Sauce
The Best of Cooking Light magazine
1 tablespoon all-purpose flour
1 cup fat-free milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
3 tablespoons grated fresh parmesan cheese
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chopped fresh thyme
1 1/2 pounds broccoli florets (about 9 cups)
Place flour in a medium saucepan. Gradually add milk, stirring constantly with a whisk until smooth. Cook over medium-high heat 2 minutes or until the mixture is bubbly and thickened, stirring constantly. Cook 1 additional minute, stirring constantly. Remove from heat. Add cheddar, Parmesan, mustard, salt, pepper and thyme, stirring until whisk until smooth. Keep warm.
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil over medium-high heat. Add broccoli to steamer. Steam broccoli, covered, for 4 minuts or until broccoli is crisp-tender. Serve immediately with sauce.
Yields: 8 servings (about 1 cup broccoli and 2 tablespoon sauce)