Cook time: 35 mins
Yield: 2 to 3 serves
Ingredients:
- 1 head (about 285 gm) broccoli
- 20 gm butter
- 2 tsp oil
- 4 cloves garlic, sliced
- 1 onion, diced
- 1 Tbsp plain flour / all-purpose flour
- ¾ cup (180ml) salt-reduced chicken stock, or homemade saltless chicken stock
- 2 bay leaves
- ½ cup pouring cream
- salt, to taste
- pepper, to taste
- ⅓ cup Parmesan cheese, grated
- Rinse broccoli and drain well. Cut into florets. I don’t want to waste the stem. I usually peel away the outer hard skin. Cut them in large chunks. Set aside.
- Preheat oven to 180C / 350F.
- Heat butter and oil in a fry pan over medium heat. Sauté garlic and onion. Make sure not to burn the garlic. Add the broccoli stem chunks.
- Sprinkle plain flour in fry pan. Stir to combine and cook for about 2 minutes, and white flour is no longer to be seen.
- Pour in chicken stock. Bring it to a boil. Add bay leaves, broccoli florets and pouring cream. Stir in half of the cheese. Save the remaining cheese for later use.
- Transfer the broccoli and sauce into a baking dish. Cover with foil. Bake in the preheated oven on the middle rack for about 20 minutes. Carefully remove the foil. Sprinkle the remaining cheese on top of broccoli. Put the baking dish on upper rack. Increase oven temperature to 200C / 390F. Continue to bake for 8 to 10 minutes, or until cheese melted, and the broccoli is lightly browned. Serve immediately.
- The amount of cheese can be adjusted according to personal preference.
- Cheese has flavours.
- The saltiness of different brand of cheese might be slightly different. Adjust the amount of salt accordingly.
- You might use regular butter or unsalted butter.
©2026 Christine's Recipes - https://en.christinesrecipes.com/
