Broccoli Walnut
"A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by Stella Cadenta at Al Dente Blog, based on a 1973 recipe she found in _Tarrier Fare_ by Peggy Anderson and Ann Marie Doolittle. http://bit.ly/dAW9Ep"
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 3 lbs fresh broccoli
- 1⁄2 cup butter
- 4 tablespoons flour
- 1 1⁄2 tablespoons chicken stock powder
- 2 cups whole milk
- 2⁄3 cup water
- 6 tablespoons unsalted butter
- 1⁄2 lb bread stuffing mix or 1/2 lb coarsely chopped breadcrumbs
- 2⁄3 cup chopped walnuts
directions
- Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.
- In a saucepan, melt the half cup of butter. Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour. Slowly add milk and stir until thick and smooth. Pour over broccoli.
- Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400°F for 20 minutes.
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Reviews
-
Nice broccoli bake with crunchy stuffing mix and walnut topping. Do use the stuffing mix, that is what makes the dish, I think.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
