Broccoli Delight
Brighten up your table with "Broccoli Delight," a vibrant medley of fresh vegetables in a silky parmesan cream sauce. This easy yet indulgent recipe showcases tender-crisp broccoli florets, sweet carrot slices, and sautéed red bell peppers, all coated in a luscious homemade cheese sauce made with a simple roux, fresh milk, and tangy parmesan. A hint of garlic and a splash of lemon juice elevate the flavors, making this dish as vibrant in taste as it is in color. Perfect as a comforting side dish or a light vegetarian main, Broccoli Delight is ready in just 35 minutes and brings a wholesome, gourmet touch to everyday meals. Ideal for weeknight dinners or casual gatherings, this versatile recipe is sure to please!
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Recipe Information
Ingredients
- 500 grams broccoli
- 1 large carrot
- 1 medium red bell pepper
- 2 tablespoons olive oil
- 4 cloves garlic
- 2 tablespoons unsalted butter
- 1.5 tablespoons all-purpose flour
- 250 milliliters milk
- 50 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 tablespoon lemon juice
Instructions
Wash the broccoli thoroughly, then cut it into bite-sized florets. Peel the carrot and slice it into thin discs. Cut the red bell pepper into strips.
In a large pot, bring water to a boil and add a pinch of salt. Add the broccoli florets and carrot slices, boiling them for 3-4 minutes until slightly tender but still crisp. Drain and set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the red bell pepper strips and sauté for 3-4 minutes until slightly softened. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
Reduce the heat to medium-low, add the butter, and let it melt. Sprinkle in the flour and whisk continuously for 1-2 minutes to form a roux.
Gradually add milk to the pan, whisking constantly to avoid lumps. Cook for 3-4 minutes, stirring, until the sauce thickens.
Stir in the grated parmesan cheese, salt, and black pepper. Let the cheese melt completely and adjust seasoning if needed.
Add the boiled broccoli, carrots, and sautéed red bell peppers to the sauce. Toss gently to coat all the vegetables evenly.
Finish with a drizzle of lemon juice for brightness, and serve hot as a side dish or light main course.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 27.1 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1176 mg | 90% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
