Crispy broccoli and creamy blue cheese are heavenly together, and this sauce is no exception. What’s more, it’s fabulous with fish and seafood.
Ingredients
- 1 medium (500 g/17.6 oz) head of broccoli
- ¼ cup (60 ml/2 fl oz) heavy whipping cream
- 2.1 ounces (60 g) cream cheese
- 2 tablespoons (30 g/1.1 oz) butter or ghee
- 2 ounces (56 g) crumbled blue cheese
- Salt and freshly ground black pepper, to taste
How to Make It
- Wash the broccoli and cut into florets. Place on a steaming rack in a steaming pot filled with about 2 inches (5 cm) of water and bring to a boil. Cook for 5 to 8 minutes until the broccoli is tender but still crisp. Do not overcook. When done, set it aside.
- Prepare the blue cheese sauce. Pour the cream in a small pot and add the cream cheese and butter or ghee. Gently bring to a simmer over a medium-low heat and stir until well combined and the cream cheese and butter are melted. If you need to thicken the sauce, boil for 3 to 5 more minutes, stirring frequently.
- Remove from the heat and add the crumbled blue cheese. Stir until the blue cheese is dissolved and the sauce is smooth and creamy. Season with salt and black pepper, to taste. If you need to thin the sauce, add a splash of water or cream.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 19.7 g 56% |
Trans Fat 0.0 g |
carbohydrates 9.5 g 7% |
Dietary Fiber 3.3 g 9% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |