| This recipe is liked by 1 person(s). |
Broccoli with Three-Cheese Horseradish Sauce
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Christmas with Southern Living 1998
| 2 lbs. | fresh broccoli |
| 1 Tb. | flour |
| 1 1/2 c. | whipping cream, divided |
| 1 c. (4 oz.) | shredded sharp Cheddar cheese |
| 1 c. (4 oz.) | shredded Monterey jack cheese |
| 2 Tb. | grated Asiago or Parmesan cheese |
| 1 1/2 Tb. | prepared horseradish |
| 1/2 tsp. | salt |
| 1/4-1/2 tsp. | ground red pepper |
Remove broccoli leaves, and cut off touch ends of stalks; discard. Wash broccoli, and cut into spears. Arrange spears in a steamer basket over boiling water. Cover and steam 8-10 minutes or until broccoli is crisp-tender.
Combine flour and 1/2 cup whipping cream in a saucepan, stirring until smooth. Stir in remaining 1 c. whipping cream. Cook over medium heat, stirring constantly, until thickened and bubbly.
Add Cheddar cheese and remaining 5 ingredients; cook, stirring constantly, until cheeses melt. Spoon sauce over broccoli spears; serve immediately.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.