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Broccoli in cream sauce

Broccoli in Cream Sauce

Wholesome, light, appetizing, utterly delicious! Broccoli in cream sauce is a hit with anyone who loves vegetables and eats clean. The cream sauce completely transforms the broccoli, making it tender and delicate.

Julia

Recipe author

Composition / ingredients

Servings:

Broccoli (frozen)

400

Cream (10%)

250

Flour

Butter

Dill (for serving)

Nutmeg

0.25

Salt

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

Cooking method

Cooking time: 35 min

Step 1:

How do you make broccoli in cream sauce? Get the ingredients ready. You can use frozen or fresh broccoli. Cream of any fat content from 10 to 20% works, depending on your taste. The main thing is that it's fresh, natural, and good quality. You can add ground black pepper to the sauce. Garnish with herbs when serving if you like; I used dill.
Step 2:

Rinse the frozen broccoli with cold water, then let it drain. If you're using fresh broccoli, break the head into florets, trimming off any too-thick stems. Boil the broccoli in boiling salted water over medium heat for 7 to 8 minutes. No longer, so it doesn't fall apart.
Step 3:

Drain the broccoli in a colander.
Step 4:

For the sauce, melt the butter in a skillet. Do it over the lowest heat so it doesn't start to burn.
Step 5:

Add the flour and stir thoroughly until smooth. Cook the flour and butter over low heat, stirring constantly, until golden.
Step 6:

Warm the cream slightly in a separate saucepan. Pour it into the skillet in a thin stream, stirring briskly so all the flour lumps disperse and the sauce turns smooth.
Step 7:

Over low heat, stirring constantly, bring the sauce to a boil. Salt it, add the nutmeg, and mix well.
Step 8:

Cook the sauce until lightly thickened, 2 minutes.
Step 9:

Add the broccoli to the sauce and stir gently. Keep the broccoli in the sauce over low heat for 1 to 2 minutes. Garnish with fresh herbs when serving if you like. Enjoy!

The sauce comes out medium-thick and thickens more as it cools. For a thicker or thinner sauce, increase or decrease the flour accordingly. Broccoli in cream sauce can be served as a dish on its own or as a light side for baked meat, fish, or chicken. A light lunch or dinner like this suits anyone watching their weight, since broccoli is one of the diet-friendly vegetables. Thanks to all its fiber, broccoli is filling but low in calories. It's packed with vitamins and trace elements — it even has more beta-carotene than carrots. I really liked broccoli made this way; it turned out very tender and creamy. Plus it's very simple and quick to make.
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms toxic compounds, including carcinogens. For how to choose the right frying temperature and the best oil for frying — and which ones are better avoided entirely — read here.
For tips, life hacks, and all the most useful advice, read the article: "Cream and sour cream in a cream sauce: what to do so they don't curdle?"
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.