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Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Serves 4-6

• 5-6 cups / 1.25-1.5 L broccoli or cauliflower (cut in chunks)
Steam broccoli just until crisp-tender, 6-8 minutes. Drain well and set aside.

• 1 onion (thinly sliced)
• 1 clove garlic (minced)

In small saucepan saute in 2 tablespoons oil until fragrant and tender, about 5 minutes.

• 1/4 cup / 60 ml flour
Sprinkle on onions and garlic. Cook, stirring constantly, 3 minutes without browning.

• 2 cups / 500 ml milk
Whisk  in and bring to a boil.

• 1 teaspoon salt or more to taste
• 1/4 teaspoon pepper
• pinch each ground nutmeg and ground red pepper

Add and cook 5 minutes.

• 1 cup / 250 ml cheddar  cheese (shredded)
Stir in and remove from heat. Combine with broccoli. Transfer to a 2-quart / 2-L casserole dish or glass baking pan.

• 1 cup / 250 ml bread crumbs
• 1 tablespoon butter (melted)
• 1/4 cup / 60 ml Parmesan cheese  (grated)
• 1 tablespoon dried parsley (or 2 tablespoons fresh, chopped)

Combine  and sprinkle on top of broccoli mixture. Bake in preheated oven at 350F / 180C until thoroughly heated, 20 minutes.

Gudrun Mathies, Ephrata, Pennsylvania


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