1 tbs minced onion
1 tbs minced garlic
1 tbs butter
2 cups chopped broccoli
1/4 cup water or broth
1/2 cup cheddar cheese (Kerry Gold)
1/2 light cream
1/2 cup crumbs (I used vegetable crackers and crumbed them)
Heat the butter on med high until it starts to bubble. Add the garlic and onion and stir. Heat until they're tender and starting to get clear, about 5 minutes, making sure nothing burns. Add the broccoli and 2 tbs water, stir and cover. Set to medium to steam, about 10 minutes. Just as the stems start to get tender and everything cooks down, set to low. Stir everything well. Add the rest of the water, some cream and the cheese. Stir and steam more on low. When cheese is melted and broccoli at the desired texture (al dente, very soft, you choose) add the bread crumbs, stir well and remove from heat. Let stand while crumbs absorb the sauce then serve from the saucepan.
1 tbs minced garlic
1 tbs butter
2 cups chopped broccoli
1/4 cup water or broth
1/2 cup cheddar cheese (Kerry Gold)
1/2 light cream
1/2 cup crumbs (I used vegetable crackers and crumbed them)
Heat the butter on med high until it starts to bubble. Add the garlic and onion and stir. Heat until they're tender and starting to get clear, about 5 minutes, making sure nothing burns. Add the broccoli and 2 tbs water, stir and cover. Set to medium to steam, about 10 minutes. Just as the stems start to get tender and everything cooks down, set to low. Stir everything well. Add the rest of the water, some cream and the cheese. Stir and steam more on low. When cheese is melted and broccoli at the desired texture (al dente, very soft, you choose) add the bread crumbs, stir well and remove from heat. Let stand while crumbs absorb the sauce then serve from the saucepan.