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8 fresh recipes that go easily from farmers market to table

Gretchen McKay, Pittsburgh Post-Gazette on

Published in Entertaining

1 cup panko bread crumbs

Preheat oven to 425 degrees.

In a large bowl, toss broccoli florets with a little olive oil and season with salt and pepper. Move broccoli to a rimmed baking sheet and place in hot oven. Roast for 16-20 minutes until lightly charred and cooked through (should be fork tender). Set aside while you make sauce. Reduce oven heat to 350 degrees.

Melt 3 tablespoons butter in a medium saucepan over medium heat. Whisk in flour until smooth and cook until slightly brown, about 1 minute, stirring.

Add milk, stir to combine, then add salt, nutmeg and pepper flakes and bring to a boil while whisking. Lower heat, stir in 1 cup cheese and allow sauce to simmer, stirring every so often, until it is thickened, about 10 minutes. Remove from heat.

Butter an 8-by-8-by-2-inch casserole dish. Put charred broccoli in dish and pour sauce on top. Sprinkle remaining 1/2 cup cheese on top.

 

In small skillet, melt remaining 1 tablespoon butter. Add panko bread crumbs and cook, tossing often, until lightly browned. Pour on top of casserole.

Bake casserole until golden brown and bubbly, about 20 minutes. Serve immediately.

Serves 4.

— Gretchen McKay, Post-Gazette

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