4 cups broccoli (fresh or frozen)
1 medium onion, diced
1 large potato, diced
1 carrot, grated
1 can (48oz) vegetable broth (or chicken broth)
cream sauce:
4T butter
4T flour
1/2 t white pepper
2 c milk
2 cups sharp cheddar cheese, grated
celery salt-dash to 1/2 t.
Bring veggies to a boil in broth.
Cover and reduce heat to simmer 30 minutes or until tender.
Meanwhile, melt butter in saucepan. Stir in flour, pepper, blend with whisk.
Slowly add milk over medium-high heat; cook and stir until sauce thickens. Add to veggies, blend well with a whisk. Season with celery salt. Add cheese by fourths and stir until melted.
Not really vegetarian if you use chicken broth! ;) Maybe change to chicken or vegetable broth?
ReplyDeleteThank you. I changed it for you. :) I figure vegetarians know how to substitute things.
ReplyDeleteI just made this last night for dinner with all the leftover veggies and cheese in the fridge. It turned out really well.
ReplyDeleteI also discovered this recipe is faster and even better if you shred all the veggies and the block of cheese in the food processor.
To make MSPI friendly, substitute the cheese with goat cheddar cheese. Can be found at Trader Joes.
ReplyDeleteGluten free: use cornstarch or potato flour to thicken
ReplyDelete