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Broccoli Parmesan From Oregon!
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 138
% Daily Value**
Total Fat 9g
13%
Saturated Fat 5g
8%
Unsaturated Fat 0g
Cholesterol 23mg
8%
Sodium 390mg
16%
Total Carbohydrate 9g
3%
Dietary Fiber 1g
5%
Sugars 4g
Protein 7g
Vitamin A  10%Vitamin C  68%
Calcium  21%Iron  2%
Potassium  7%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli Parmesan From Oregon!

Date Added: March 12, 2012

Ingredients:

1/2 Teaspoon Dry Mustard
1/8 Teaspoon Marjoram dried
1 1/2 Pounds Broccoli fresh
1 1/2 Cups Milk (up to 2)
2 Tablespoons Butter or margarine or
2 Tablespoons Flour unbleached white
1 Chicken Bouillon Cube or veggie broth
1/2 Teaspoon Salt (if using water)
1/2 Cup Parmesan Cheese grated
1 Tablespoon Onion minced
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Directions:

1. Steam broccoli until tender.

2. Meanwhile, heat butter in a saucepan. Add onion and cook until soft.

3. Blend in a mixture of the flout; salt, pepper mustard and marjoram; add bouillon cube.

4. Add milk gradually. Heat until mixture bubbles, stirring constantly Remove from heat and add V3 cup of cheese, stirring until melted.

5. Arrange broccoli in a shallow baking dish. Pour sauce over broccoli, sprinkle with remaining cheese, then with paprika.

6. Broil about 3-inches from heat for 4 minutes, until cheese is melted and bubbly.

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Dietary Notes:
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is high in Vitamin C with 68% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, MSG, Cheese, Mustard, Onion allergies.
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