This dish of roasted vegetables is perfectly paired with roasted chicken or chicken meat. The recipe is from Daily Food, September 2008. The total time is 45 minutes, preparation time is 40 minutes, and it serves 6. The ingredients include 3 slices of white sandwich bread, 3 tablespoons of olive oil, coarse salt and pepper, 1/4 cup of all-purpose flour, 3 cups of whole milk, 2 heads of broccoli (total weight about 2 pounds), chopped into small florets, peeled and chopped, and 1 cup of shredded white cheddar cheese (4 ounces). The directions are as follows: 1. Preheat the oven to 450 degrees, with the rack in the upper third. In a food processor, pulse the bread and 1 tablespoon of oil until large breadcrumbs form; season with salt and pepper. Set aside. 2. In a large pot, heat the remaining 2 tablespoons of oil. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually stir in the milk. Bring to a boil; add the broccoli. Reduce to a simmer. Cook, stirring occasionally, until the broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup of cheese. 3. Transfer the mixture to a shallow 1 1/2-quart baking dish; top with the breadcrumbs and remaining cheese. Bake until the breadcrumbs are golden brown, 6 to 8 minutes. Rest for 5 minutes before serving.
Carl
26.04.2023 @ 23:40
This dish of roasted vegetables is perfectly paired with roasted chicken or chicken meat. The recipe is from Daily Food, September 2008. The total time is 45 minutes, preparation time is 40 minutes, and it serves 6. The ingredients include 3 slices of white sandwich bread, 3 tablespoons of olive oil, coarse salt and pepper, 1/4 cup of all-purpose flour, 3 cups of whole milk, 2 heads of broccoli (total weight about 2 pounds), chopped into small florets, peeled and chopped, and 1 cup of shredded white cheddar cheese (4 ounces). The directions are as follows: 1. Preheat the oven to 450 degrees, with the rack in the upper third. In a food processor, pulse the bread and 1 tablespoon of oil until large breadcrumbs form; season with salt and pepper. Set aside. 2. In a large pot, heat the remaining 2 tablespoons of oil. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually stir in the milk. Bring to a boil; add the broccoli. Reduce to a simmer. Cook, stirring occasionally, until the broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup of cheese. 3. Transfer the mixture to a shallow 1 1/2-quart baking dish; top with the breadcrumbs and remaining cheese. Bake until the breadcrumbs are golden brown, 6 to 8 minutes. Rest for 5 minutes before serving.