Yummy!

[karohemd]

I wanted to make something more interesting and omnivorous with the purple sprouting broccoli from my organic box so I made a blue cheese sauce with ham to go with it:

Ingredients:
1 bunch of PSB
salt, fresh nutmeg
for the sauce:
1 tbsp butter
1 tbsp flour
ca. .25l milk
ca. 80g blue cheese, crumbled
150g cooked ham, cubed

potatoes

Method:
Peel and cut the potatoes into chunks and boil them in slightly salted water.
Make a roux with the butter and flour, take off the heat and incorporate the milk bit by bit. Put back on a medium-low heat and bring to a brief boil while stirring continuously. Reduce the heat to below simmer and add the crumbled blue cheese and ham, season with white pepper and a pinch of freshly grated nutmeg (the blue cheese already has enough salt). Warm through until the cheese has melted. Add more liquid (water or milk) if needed.
Meanwhile, steam the PSB. It should be tender but still have a bite.
Arrange the potatoes and PSB on a plate and serve with the sauce. The flavours of the sauce were subtle enough not to drown out the wonderfulness of the PSB so it worked. Rar.



Now the beetroot for the salad are boiling.
Tomorrow's dinner will involve something with the nice and small pointed green cabbage or it'll go bad.

Comments

[mattp.livejournal.com]

That's making me hungry - I guess I should eat this evening.

[karohemd.livejournal.com]

I'll take that as a compliment. :o)

[feanelwa.livejournal.com]

Ooh YUM. I do this with salmon, ordinary broccoli including stems and masses of cheddar instead of blue cheese, and pour it over spaghetti.

[feanelwa.livejournal.com]

This normally to dispose of salmon, broccoli and cheese. Your version sounds equally yummy!

[karohemd.livejournal.com]

It was, I just had the leftovers for lunch. :o)

I need to try this with salmon, actually.