Broccolini and Shallot Mornay
Recipe: #16132
November 27, 2014
Categories: Side Dishes, Cheese, Parmesan, Vegetarian, Wine, Milk Butter/Margarine, Kosher Dairy, more
"From James Reeson Alive and Cooking, he served it with Pizza Crumbed Cutlets, which I have posted separately. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (268.7 g)
- Calories 507
- Total Fat - 29.6 g
- Saturated Fat - 14.3 g
- Cholesterol - 503.9 mg
- Sodium - 581.2 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 4.2 g
- Sugars - 7.1 g
- Protein - 27.8 g
- Calcium - 394.7 mg
- Iron - 3.7 mg
- Vitamin C - 7.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a warm pan add a splash of olive oil and gently fry the shallots until softened down.
Step 2
Mornay Sauce - Heat the butter in a saucepan and add the garlic and stir in the flour and cook for 1 to 2 minutes until smooth.
Step 3
Pour in the white wine and continue stirring until smooth (I prefer to use a whisk) and then slowly pour in the milk, followed by the cream while continuing to stir or whisk and then add the mustard and parsley and continue stirring for 1 to 2 minutes.
Step 4
Trim the broccolini stalks (just lightly shave the end of the stalks) and place into a steamer for approximately 5 minutes.
Step 5
Place the broccolini into an ovenproof dish, pour the sauce over the stalks with a peeler, top with shaved parmesan and grill (broil) until the cheese has melted.
Step 6
Serve topped with the cooked shallots.
Tips
No special items needed.
0 Reviews
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