Broccoli Mornay



U.S. Metric Ingredients
3 lb 12 oz 1.7 kg Broccoli
pt 720 mL Mornay sauce, hot



  1. Trim and wash broccoli. Separate large pieces into smaller serving pieces. Split or peel stems for even cooking.
  2. Arrange broccoli in hotel pan with flowers to the outside, stems in center.
  3. Pour in boiling salted water to partially cover. Cover with clean, wet towels and set on rangetop.
  4. Simmer until blossom parts are nearly tender. Fold back towels from edges to uncover blossoms. This releases steam and helps avoid overcooking. Leave stems covered and continue to simmer until stems feel tender but al dente when pierced with a knife. Drain well.
  5. Nap each portion with 2 fl oz (60 mL) Mornay sauce at service time. Ladle the sauce across the stems without covering the blossoms.

Per serving: Calories, 160; Protein, 9 g; Fat, 10 g (53% cal.); Cholesterol, 30 mg; Carbohydrates, 11 g; Fiber, 4 g; Sodium, 180 mg.


Other vegetables may be served with cheese sauce, such as cauliflower and Brussels sprouts.

Broccoli with Cheddar Cheese Sauce

Prepare as in the basic recipe, but substitute cheddar cheese sauce for the Mornay sauce.