Broccoli Walnut

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A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by stella cadenta at al dente blog, based on a 1973 recipe she found in _tarrier fare_ by peggy anderson and ann marie doolittle. Http://bit.ly/daw9ep

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Steps

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Cook broccoli in salted boiling water until tender.

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Drain.

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Place broccoli in a greased 2-quart casserole.

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In a saucepan , melt the half cup of butter.

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Whisk in flour and chicken base to form a smooth paste.

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Cook 1-2 minutes to remove pasty flavor from flour.

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Slowly add milk and stir until thick and smooth.

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Pour over broccoli.

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Heat the water and 6 tablespoons of butter and pour over stuffing / breadcrumbs.

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Toss , add nuts and cover broccoli.

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Bake at 400f for 20 minutes.

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Ingredients

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fresh broccoli, butter, flour, chicken stock powder, whole milk, water, unsalted butter, bread stuffing mix, walnuts