Ingredients:
1 (16 ounce) packages broccoli florets
2 tablespoons butter
3 tablespoons onions, chopped
2 tablespoons flour
1 teaspoon chicken bouillon granules
1 3/4 cups milk
1/2 cup parmesan cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground marjoram
parmesan cheese, freshly grated for a garnish
Directions:
Arrange broccoli in a steamer basket over boiling water; cover and steam for 5 min or until crisp-tender.
Remove from steamer; place in serving dish and keep warm.
Melt butter in a heavy saucepan.
Add onion and saute until tender.
Add flour and bouillon granules, stirring until blended.
Cook, stirring constantly for 1 minute.
Gradually add milk; cook over medium heat, stirring constantly until thickened and bubbly.
Stir in cheese, salt, pepper, dry mustard, and marjoram.
Pour sauce over broccoli in serving dish and sprinkle with more cheese if desired.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.