Broccoli with creamy Parmesan sauce from EatingWell Magazine, Jan/Feb 2011 (page 39)

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Notes about this recipe

  • mharriman on January 20, 2019

    My husband and I liked the light sauce addition to the broccoli. As written, I think the recipe needs work. A cup of nonfat milk with 1 T flour and 1/2 cup Parmesan didn’t thicken, even though I whisked it much longer than 4 minutes. I ended up using 2 percent and used one (loosely packed) cup of freshly shredded Parmesan cheese. It thickened up but I noticed that after we’d eaten dinner, the remaining sauce had thickened up even more just sitting in the saucepan on the counter. Next time, I’ll make this a bit ahead of everything else to ensure it gets thickened to our liking. Update: 6/1/20: used half and half and sauce was thick and creamy after two minutes. Very flavorful.

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