This recipe is a quick post on how to spice up some ordinary vegetables. Dijon bechamel is a great alternative to a more calorie laden cheese sauce.
This was supposed to be Cauliflower with Dijon Bechamel, but after a day and a half of trying to get some nice photos of that , I decided to make it with broccoli too. Same great taste and better photos. You can use this classic white sauce with whatever vegetable you want. The key to this sauce is to get a nice combination of flavors working. That’s why I used a bay leaf and a little white wine. They make the sauce taste a little more grown up. The toasted bread crumbs also give a nice crunch to the vegetables. Go ahead and drench your veggies with the Dijon sauce and bread crumbs. It’s all good stuff!
DIJON BECHAMEL ON CAULIFLOWER AND BROCCOLI
- 2 tbsp butter
- 2 level tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
- pinch grated nutmeg
- 1 bay leaf
- 2 tbsp dijon mustard
- 2 to 3 tbsp dry white wine
- 2 slices white bread , crusts trimmed and pulsed to crumbs in a food processor.
- Melt butter on medium heat in a heavy sauce pan.
- Add the flour and whisk for 1 minute.
- Add in half the milk while whisking to eliminate lumping, then add the remaining milk.
- Bring to a boil, add the bay leaf, salt, pepper, and nutmeg, then reduce to a simmer.
- Simmer for 10 minutes, then add dijon mustard and wine and whisk to combine.
- Remove from heat and serve hot over vegetables.
- Garnish with toasted bread crumbs, as follows
- In a nonstick skillet on medium high heat, melt 1 tbsp butter
- Add bread crumbs and stir to coat with butter
- Stir continually until the crumbs are toasted, 4 to 5 minutes