Broccoli With Bechamel Recipes

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

BROCCOLI WITH BECHAMEL

Steps:

• Prepare an ice-water bath; set aside. In medium pot, bring 2 quarts salted water to a boil; blanch broccoli until tender yet still green in color. Remove with slotted spoon to ice bath until cool; drain and set aside.
• Meanwhile, melt butter in small saucepan over medium-low heat. Add flour, and cook, stirring constantly, for 30 seconds. While whisking constantly, add milk in a steady stream, and cook until thickened and creamy, 3 to 5 minutes. Season with salt, and stir in cheese, if desired. Fold broccoli into bechamel sauce.
• Center 2-inch ring mold on serving plate. Fill with 1/2 cup broccoli mixture. Remove mold, and serve.

GRATIN OF BROCCOLI IN BECHAMEL

Steps:

• 1. Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
• 2. Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
• 3. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL

Steps:

• Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
• Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
• Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
• Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.