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Ingredientes
- 4 Tbsp. butter - (1/2 stick)
- 1/3 c. chopped onion
- 2 lrg garlic cloves chopped
- 1/2 tsp dry mustard
- 4 Tbsp. Dijon mustard
- 2 1/2 c. fresh breadcrumbs (made from crustless sourdough bread)
- 1 c. grated Parmesan cheese - (packed) abt 3 ounce
- 12 c. broccoli florets - (to 13) (from about 3 lbs broccoli crowns)
- 1/2 c. whipping cream
Direcciones
- Heat butter in large nonstick skillet over medium-high heat. Add in onion and garlic; saute/fry till onion is soft, about 4 min. Fold in dry mustard, then 2 Tbsp. Dijon mustard, blending well. Add in breadcrumbs; saute/fry till crumbs are crisp and golden brown, stirring and pressing with back of fork to separate, about 8 min. Season with salt and pepper; cold completely. Fold in 3/4 c. cheese.
- Cook broccoli florets in large pot of boiling generously salted water till crisp-tender, about 3 min. Drain. Transfer to paper towels; cold. (Streusel and broccoli can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish. Place broccoli in large bowl. Add in whipping cream, remaining 2 Tbsp. Dijon mustard, and 1/4 c. cheese; toss to coat proportionately. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake till broccoli is heated through and streusel is browned, about 30 min.
- This recipe yields 8 to 10 servings.
- Comments: A crunchy, savory crumb topping.
- This recipe yields broccoli irresistible - really!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 300 | |
| Calories from Fat 127 | 42% |
| Total Fat 14.53g | 18% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 598mg | 25% |
| Potassium 372mg | 11% |
| Total Carbs 31.52g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.95g | 3% |
| Protein 12.28g | 20% |
