1 1/2 c. broccoli florets
1 1/2 c. cauliflower florets
1/4 c. chicken stock
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
salt and pepper to taste
Steam the vegetables and make the sauce all in the same pan. Conservation of dishes, just doing our part for Captain Planet! The smooth sweet creaminess of the sauce provides a lovely counterpoint for the crisp tender broccoli and cauliflower.
In a large skillet, place broccoli and cauliflower with chicken stock. Heat over medium heat until the chicken stock starts to steam. Cover the skillet and let steam a few minutes.
After a minute or two, lift the lid to see how things are progressing. Stir the vegetables around a bit. If the stock is all gone, add a little more (or use water). The broccoli is done when it is quite bright green.
When the broccoli is crisp tender, move the vegetables to the side of the skillet and place the pat of butter in the skillet's empty space. Allow to melt, then stir the flour into the butter to make a roux.
Slowly add the milk to the flour-butter roux. When it is smooth, stir in the vegetables to coat all the florets with the creamy sauce. Allow to cook a few minutes more to thicken. Correct the seasoning with salt and pepper if desired - milk when cooked sometimes can be quite sweet. If that's not to your liking, add a bit of salt.
Submitted by Gretchen Grant Contributed on: and modified on Thursday December 13th, 2007