DISH RESEARCH · Side dish
Broccoli in cheese sauce
Also known as: Broccoli in cheese sauce, made with semi-skimmed milk, homemade, Broccoli in cheese sauce, made with skimmed milk, homemade, Broccoli in cheese sauce, made with whole milk, homemade
Holly Nilsson’s selected broccoli in cheese sauce steams fresh florets and serves them with a smooth milk-and-cornstarch sauce containing cheddar and Parmesan.
About Broccoli in cheese sauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Holly Nilsson offers broccoli and cheese as a side dish. Her selected recipe cooks fresh broccoli florets and makes the cheese sauce in the same skillet.
The broccoli is rinsed and its stems trimmed towards the florets. The pieces simmer in the listed water under a lid, then are removed and covered while the sauce is made.
Milk and cornstarch are whisked together separately before going into the skillet. The mixture is stirred over heat until it thickens.
The heat is reduced and the cheddar and Parmesan are added. Whisking brings the cheese sauce to a smooth finish before salt and pepper are added.
The finished cheese sauce is served over the broccoli. Nilsson suggests this side with dishes such as breaded pork chops, baked chicken breast or meatloaf.
Ingredients in Broccoli in cheese sauce
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Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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- Cooking traditions
- American