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Broccoli Walnut

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“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.
  2. 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.
  3. 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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