** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This is a nice vegetable side dish that is simple to make and goes with any meat main course dinner. The leftovers will make a nice lunch the next day!
1. BECHAMEL SAUCE-Melt butter in a 2-qt saucepan over medium heat.
2. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil.
3. Reduce heat and simmer for 5 minutes, whipping frequently.
4. Keep warm. Drain broccoli and divide in half.
5. Chop 1/2 of florets into 1/4 inch pieces. Reserve.
6. Heat a large saute pan over medium heat and add olive oil.
7. Add all the broccoli, garlic, green onions and mushrooms to the saute pan.
8. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden.
9. Add the sauteed veggies and parsley to the warm sauce and stir well.
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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is high in Vitamin C with 59% 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, Mushroom, MSG, Cheese, Spring Onion, Garlic, Onion, Olive Oil allergies.
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