Best Broccoli With Bechamel Recipes

Cauliflower and Broccoli Flan with Spinach Bechamel image

Yield Makes 6 servings

Number Of Ingredients 7

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Steps:

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Broccoli With White Sauce image

Provided by Nyteglori

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

Steps:

Place broccoli stem end down in boiling salted water. The heads should not be in the water. Cook uncovered 10-20 minutes.
Turn broccoli so that the entire broccoli is under water, cooking another 5 minutes. Drain.
To make white sauce - melt butter and add flour, gradually blend in milk stirring constantly.
Reduce heat and cook an additional 3 minutes. Serve over broccoli.

Nutrition Facts : Calories 133.9, Fat 6, SaturatedFat 3.4, Cholesterol 15.9, Sodium 594.1, Carbohydrate 16.5, Fiber 5, Sugar 3.2, Protein 7

Gratin of Broccoli in Bechamel image

Provided by Kimberly Biegacki

Categories Vegetables

Time 35m

Number Of Ingredients 9

2 1/2 lb fresh broccoli, cut into spears
3 Tbsp butter or margarine
3 Tbsp all purpose flour
2 c milk
2 Tbsp stone-ground mustard
1/8 tsp salt
1/8 tsp freshly grated or ground nutmeg (i used 1/2 teaspoon)
1/8 tsp pepper
1 c (4 ounces) shredded gruyere cheese

Steps:

1. Arrange broccoli in a steamer basket over boiling water. Cover and steam 10 minutes or just until tender. Remove from heat. Transfer broccoli to a lightly greased 2-quart gratin or other shallow baking dish.
2. Meanwhile, melt butter in a heavy saucepan over medium heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, stirring contantly. Cook, stirring constantly, until sauce is thickened and bubbly. Remove from heat; stir in mustard and next 3 ingredients.
3. Pour sauce over broccoli; sprinkle with cheese. Broil 5 1/2 " from heat 6 to 8 minutes or until lighly browned. Serve hot.