Broccoli Cheese

1 Broccoli, whole

25 g Butter

2 tablespoons standard plain Flour

2 cups Milk

1 cup grated Cheese

Salt & (white) Pepper  (I used black, but that’s a personal preference, I think)

½ teaspoon dry Mustard

 

Preheat oven to 190°C.  Cook broccoli in boiling, salted water until tender.  While broccoli is cooking, melt the butter in a saucepan.  Stir in flour and cook until frothy.  Gradually add milk, stirring constantly until mixture boils and thickens.  Remove from heat.  Add ½ a cup of the cheese, salt and pepper to taste, and mustard.  Drain broccoli and transfer to an ovenproof serving dish.  Pour sauce over the broccoli.  Sprinkle with remaining cheese.  Cook at 190°C for 20 minutes or until golden.

This was originally a Cauliflower Cheese recipe, but I happened to have a broccoli that needed to be eaten.

Serves 4-6

Honey-Glazed Carrots and Parsnips

2 to 3 medium Carrots, sliced diagonally

1 to 2 medium Parsnips, sliced diagonally

2 tablespoons Honey

1 tablespoon Lemon juice

1 tablespoon Butter

2 teaspoons toasted Sesame Seeds (pumpkin and sunflower seeds seemed to do the trick too)

 

Cook carrots and parsnips in boiling, salted water until just tender.  Drain.  Add honey, lemon juice and butter.  Shake saucepan so mixture coats carrots and parsnips.  Serve sprinkled with toasted seeds.