A rich, savory combination of tasty flavors, perfect for any social gathering.

12oz broccoli florets (about 6 cups)

2 tbsp vegetable oil

Sea salt and freshly cracked black pepper

4 tbsp unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

2 tbsp all-purpose flour

2 1/2 cups half-and-half

8oz mild cheddar, shredded (about 2 1/2 cups)

4oz Monterrey Jack cheese, shredded (about 1 1/2 cups)

2 tbsp Dijon mustard

  1. Toss the broccoli florets in the vegetable oil with 1/2 tsp salt and pepper, or to taste.  Spread out on a baking sheet in a single layer, and roast at 450F until broccoli is browned in parts, but not mushy, about 15-20 minutes.  Transfer to a cutting board, and let cool.  Once broccoli is cook, chop roughly.
  2. In a large saucepan, melt butter over medium heat.  Add onion and cook, stirring occasionally, until softened, about 6-8 minutes.  Stir in flour and cook until it has a paste-like consistency, about 3-5 minutes.  Stir in half-and-half and continue to cook, stirring frequently, until mixture begins to simmer and has thickened to a consistency like heavy cream, about 10-15 minutes.
  3. Remove saucepan from heat, and add in cheddar and Monterrey cheeses, stirring until melted.  Add broccoli and mustard, and season with salt and pepper to taste.  Transfer to a serving dish, and serve with your favorite Croccantini.
Original recipe found at foodnetwork.com
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