Steamed Baby Broccoli with Garlic Cream Sauce
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8 to 10
Ingredients
- 2 pounds baby broccoli, trimmed
- 3 tablespoons butter
- ⅓ cup minced onion
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour
- ½ cup chicken broth
- 2 tablespoons whole-grain mustard
- ¾ cup heavy whipping cream
Directions
In a Dutch oven, place a steamer basket and add water to a depth of ¾ inch. Bring water to a boil over medium-high heat. Add broccoli; cover and steam for 6 to 7 minutes or until crisp-tender. Remove from pan and pat dry with paper towels.
In a small skillet, melt butter over medium heat. Add onion and garlic, and cook for 8 minutes or until onion is very tender. Sprinkle with flour, and cook, stirring constantly, for 2 minutes. Stir in chicken broth and mustard. Cook, stirring occasionally, for 5 minutes or sauce thickens. Stir in cream, and cook for 5 minutes or until sauce thickens. Serve over steamed broccoli.