Ingredients for Broccoli Recipe with Bechamel Sauce

Ingredients for Broccoli Recipe with Bechamel Sauce

(for 4 people)

600 grams of broccoli,
5 cups of water.
For bechamel sauce;

50 grams of butter (2 tablespoons),
1 and a half tablespoons flour,
2 cups of milk (200 ml.),
Half a teaspoon of salt.
For the above;

100 grams of cheddar cheese.

Broccoli with Bechamel Sauce Made

The broccoli is cut off from the thick root parts and separated from the bran and washed in plenty of water to drain the water.

Put some water and some salt in the pot and boil it. The broccoli are boiled in boiling water and boiled for 5-6 minutes.

Lightly soft broccoli is removed from the water with the aid of a strainer, the water is drained and placed in a heat resistant oven dish.

For the bechamel sauce, the butter is put in the pot and melted.

When the butter melts, add the flour on it and roast until the scorched fire comes out.

Add the milk little by little to the frozen flour and mix quickly with a beater so that it does not clump.

Add the salt into the smothered sauce and cook it until the consistency is reached.

Béchamel sauce prepared, sprinkled on the broccoli and poured over it and sprinkled with a spoon of kashar.

In a preheated 180 ° oven, the kasharas are melted and cooked to the brow (about 15 minutes).

Broccoli with bechamel sauce extracted from the flour, served warmly without waiting.

In winter, it is an indispensable flavor, combined with broccoli bechamel sauce and crawfish, which are vitamins and minerals.

Do not boil or melt the broccoli too much, make sure the fork is alive in the future