Broccoli with Two Cheese Horseradish Sauce
Elevate your broccoli game with this decadent 'Broccoli with Two Cheese Horseradish Sauce' recipe, a savory side dish that's as bold as it is comforting. Perfectly blanched broccoli florets are topped with a velvety, flavor-packed sauce made from sharp cheddar, Parmesan, and a zesty kick of horseradish. The creamy sauce starts with a classic roux, ensuring a smooth, luxurious texture that clings to every bite. A hint of paprika adds a pop of color and optional spice, making this dish ideal for everything from weeknight dinners to holiday gatherings. Ready in just 30 minutes and bursting with rich, cheese-forward flavor, it's the perfect way to turn humble broccoli into a standout star.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1.5 tablespoons prepared horseradish
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional, for garnish)
- 6 cups water
- 1 tray ice cubes
Instructions
Fill a large pot with 6 cups of water. Bring to a boil over high heat.
Add the broccoli florets to the boiling water and cook for 3-4 minutes until they are bright green and tender-crisp.
Prepare an ice bath by filling a large bowl with water and a tray of ice cubes. Using a slotted spoon, transfer the blanched broccoli to the ice bath to halt the cooking process. Set aside.
In a medium saucepan, melt the butter over medium heat.
Sprinkle the flour into the melted butter and whisk constantly to form a smooth paste. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking to create a smooth, lump-free sauce. Bring the mixture to a simmer and cook for 2-3 minutes, or until it starts to thicken.
Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and smooth.
Add the prepared horseradish, salt, and black pepper. Stir to combine and remove the sauce from the heat.
Drain the chilled broccoli florets and pat them dry with a clean kitchen towel.
Place the broccoli on a serving platter or individual plates and drizzle the warm two-cheese horseradish sauce over the top.
Optional: Sprinkle a pinch of paprika over the finished dish for added color and flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 496 mg | 38% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 162 mg | 3% | |
*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.
