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Broccoli with Herbs and Cheese in a Cream Sauce

Broccoli's mild flavor in a creamy sauce will win over even the pickiest eaters — and it's easy to make! Here's a dish that comes to us from Italian cooking: broccoli in a cream sauce.

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Broccoli with herbs and cheese in cream sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 6 g
Fats 60 % 15 g
Carbohydrates 16 % 4 g
201 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    Gather your ingredients.

  2. Step 2:

    Step 2

    Blanch the broccoli.

  3. Step 3:

    Step 3

    Sauté the onion.

  4. Step 4:

    Step 4

    Add the broccoli and sauté.

  5. Step 5:

    Step 5

    Add the cream and let it simmer.

  6. Step 6:

    Step 6

    Add the grated cheese and continue to simmer.

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  • Broccoli in cream sauce is low in calories yet still hearty and filling, which makes it ideal for a late dinner. You can use either fresh or frozen broccoli for this recipe. If using a fresh head, break it into florets and rinse them well under running water. Bring a pot of salted water to a boil and add the florets. Cook the broccoli for about seven minutes; if using frozen, cook it according to the package directions. Drain the cooked broccoli in a sieve or colander. Now make the cream sauce. Peel the onion and cut it into thin half-moons. Sauté it in a skillet with the vegetable oil until golden, stirring now and then. Add the drained broccoli and cook for about three more minutes. Pour in the cream, bring to a boil, and season with salt and pepper. Cook over moderate heat for about seven minutes. At the end, stir in the grated cheese until well combined. The finished dish pairs wonderfully with pasta, and it also works as a side for meat or fish. Garnish with sprigs of parsley before serving.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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