1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon Worcestershire sauce
3/4 cup milk
1/4 cup grated Parmesan or Romano cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded sharp Cheddar cheese
Salt and pepper to taste
1 pound broccolini


1. For sauce, in a medium saucepan, melt the butter; stir in flour and Worcestershire until mixture is blended and beginning to brown. Stir in milk all at once; simmer and stir over medium heat until mixture thickens and bubbles. Stir in cheeses until melted. Season with salt and pepper. Remove from heat; cover and keep warm.
2. Fill a medium skillet or Dutch oven with water to a depth of 2 inches. Bring to a boil. Wash broccolini and trim off 1/2 inch from bottom stems. Place whole stems of broccolini in simmering water; cook for about 5 to 7 minutes, or until stems are crisp-tender. Drain well; arrange broccoli on a serving platter. Stir sauce and pour over broccoli. Serve immediately.

Recipe Courtesy of Freida's, The Specialty Produce People.

This sauce can also be served over cut, cooked florets of regular broccoli or cauliflower.

Broccolini With Three-Cheese Sauce
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