Creamy Broccoli Goodness

Ok, so it's really Skillet Broccoli Gratin, but doesn't Creamy Broccoli Goodness sound so much better?

I've never been a big fan of gratins. Probably because they traditionally contain a lot of fat and a lot of calories, and I've conditioned my brain all these years to avoid those types of foods as much as humanly possible. That's not to say I won't occasionally order it at a restaurant or eat it at a friend's house. I just couldn't justify making it myself. Until now.

The original recipe calls for cauliflower, but it tastes just as good with broccoli. You could use either, or even a combination of both (must try that next time!) for a more gourmet look.

Also, when a recipe calls for any type of shredded cheese, please buy a brick and shred it yourself. It only takes a couple of minutes. Why spend the extra time? Well, when's the last time you looked at the ingredients list on the back of a package of pre-shredded cheese? Do you have one handy? If so, take a gander. Yup. That's right. Cellulose. Manufacturers add cellulose to pre-shredded cheese to prevent caking. Some pre-shredded cheese packages also contain antifungals like natamycin to extend shelf life. True, cellulose and natamycin are both natural, and edible, but do you really want to add them to your Creamy Broccoli Goodness? Not me.

Creamy Broccoli Goodness
Adapted from this recipe.


Ingredients:

• 1 large (and I mean LARGE) head of broccoli, washed and cut into bite-size pieces
• 2 cups skim milk
• a few dashes of Tastefully Simple Seasoned Salt
• a heaping spoonful of whole wheat flour
• enough skim milk to dissolve the flour into a thin paste
  
• 2 large handfuls of shredded sharp 2% cheddar cheese
• a generous dollop of Dijon mustard
• a few turns of the pepper grinder
  

Directions:

• In a large skillet, boil the broccoli in the 2 cups skim milk with the Seasoned Salt until tender but still firm. (Be careful not to scald the milk! Best on medium heat, not high.)
  
• In a separate bowl, whisk the flour into some milk until a smooth thin paste forms. Add the mixture to the skillet and stir until the sauce thickens.
  
• Add the cheese, mustard and pepper and fold gently until all the cheese is melted.
• Serve immediately.

You could, of course, add the bread crumbs and broil the entire thing in the oven per the original recipe. Although the crunchiness is a nice juxtaposition (take THAT, low SAT score in high school!) to the creaminess, that extra step is not worth it to me. The Creamy Broccoli Goodness is delicious as it is straight from the stove top, and time spent in the oven is better time spent in my tummy.