30 March, 2015

Broccoli with Parmesan Cheese | Biltmore Estate® Specialties of the House



Broccoli with Parmesan Cheese ingredients (8)
Makes 6 servings
1.25-lbs fresh broccoli
1 cup water
1 tsp salt (divided use)
1/4 tsp pepper
1/4 tsp ground nutmeg
1 cup freshly-grated Parmesan cheese
1/4 cup fine, dry breadcrumbs
2 Tbsp butter, melted 


Broccoli with Parmesan Cheese directions
Prepare broccoli
Wash and trim broccoli. Cut into florets with 2.5-inch stems and reserve stems for another use.

In a large saucepan, combine water and 1/2 tsp of the salt. Bring to a boil, then add broccoli and cook over Medium heat, covered, until crisp-tender, about six (6) minutes. Drain well and coarsely chop.


Assemble and bake casserole
Preheat oven to 350ºF.

Lightly grease 1.5-quart casserole dish (or apply PAM® No-Stick  Cooking Spray) and layer half of the broccoli inside.

Combine the remaining 1/2 tsp salt, pepper and nutmeg; stir well. Sprinkle half over the broccoli; then, top with half (1/2 cup) of the Parmesan. Use remaining ingredients to repeat layers, ending with Parmesan.

Combine breadcrumbs and melted butter and toss over the surface of the casserole.  Bake in preheated 350ºF oven until thoroughly heated, about fifteen (15) minutes. Serve warm.     Back to Top


Slightly adapts Oxmoor House, Inc. Biltmore Estate® Specialties of the House. Ed. Cathy A. Wesler. (Birmingham: Oxmoor House, Inc., Book Division of Southern Progress Corporation), 120.


Index
broccoli

Page Last Updated 25 May 2015

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