Broccoli in cream sauce

Healthy, light, appetizing, delicious! Broccoli in cream sauce will appeal to those who love vegetables and adhere to proper nutrition. Cream sauce completely transforms the taste of cabbage, making it tender and delicate.

Julia

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Broccoli (frozen)

400

Cream (10%)

250

Flour

Butter

Dill (for submission)

Nutmeg

0.25

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 4 g

Fats 52 % 11 g

Carbohydrates 29 % 6 g

158 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to make broccoli in cream sauce? Prepare the products. Broccoli can be taken both frozen and fresh. Cream is suitable for any fat content from 10 to 20%, depending on taste preferences. The main thing is that they are fresh, natural and of high quality. You can add ground black pepper to the sauce. If desired, use greens when serving, I took dill.
Step 2:
Rinse the frozen broccoli with cold water, then let the water drain. If you use fresh broccoli, then disassemble the head into inflorescences, cutting off too thick parts. Boil the cabbage in boiling salted water over medium heat for 7-8 minutes. Longer is not necessary so that the cabbage does not fall apart.
Step 3:
Flip the broccoli into a colander to drain the water.
Step 4:
For the sauce, melt the butter in a frying pan. Do this on the smallest fire so that it does not start burning.
Step 5:
Add flour, mix thoroughly until smooth. Fry the flour and butter over low heat with constant stirring until golden brown.
Step 6:
Heat the cream slightly in a separate saucepan. Pour them in a thin stream into the pan, actively stirring the mass so that all the flour lumps disperse and the sauce becomes homogeneous.
Step 7:
Bring the sauce to a boil over low heat and with constant stirring. Add salt, add nutmeg, mix well.
Step 8:
Boil the sauce until lightly thickened for 2 minutes.
Step 9:
Put the broccoli in the sauce, mix gently. Hold the cabbage in the sauce over low heat for 1-2 minutes. If desired, garnish with fresh herbs when serving. Bon appetit!

The sauce turns out to be medium thick, after cooling it becomes thicker.
To get a more or less thick sauce, you can increase or decrease the amount of flour accordingly.

Broccoli in cream sauce can be served as an independent dish or as a light side dish to baked meat, fish or chicken.
Such a light lunch or dinner is suitable for those who follow the figure. After all, this cabbage is one of the dietary vegetables. Due to the large amount of fiber, broccoli is well saturated, but at the same time low in calories.
Broccoli contains a large amount of vitamins and trace elements. There is even more beta-carotene in it than in carrots.

I really liked the broccoli cooked in this way. It turned out to have a very delicate, creamy taste. In addition, it is prepared very simply and quickly.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .