Wednesday, June 17, 2015

Steamed Broccoli with Beer Cheese Sauce

Apparently I can't serve things too healthy around here. On its own, broccoli and qunioa are like the mecca of healthy dinner, full of antioxidants and clean-eating qualities. But I couldn't leave well enough alone and had to go and top that pile of health with a homemade beer cheese sauce. If it's homemade, that means it's healthier than going out to dinner though, right? At least that's what I like to tell myself, and I'm sticking to it. I am addicted to buying smoked cheese anytime I can find it, because a small amount can go a long way. Somehow the smokiness of the cheese sauce and the bright green pile of veggies really went well together. So much so that I ate this 2 days in a row!

Steamed Broccoli with Beer Cheese Sauce

  • 4 cups broccoli florets
  • 1 cup cooked quinoa
Beer Cheese Sauce:
  • 1/2 cup beer, separated
  • 1 1/2 tbsp. flour
  • 3/4 cup milk
  • 3/4 cup shredded cheese of choice (I used smoked gouda)
  • salt and pepper to taste 
Add 1-inch of water to a large pot, place a steam basket into the pot and then add in the broccoli. Cover and simmer, steaming the broccoli for 4 minutes until bright green. Remove from the heat and set the cooked broccoli aside.

Meanwhile, make the beer cheese sauce. In a small bowl, whisk together 1/4 cup beer with the flour. Heat the remaining beer and the milk in a medium saucepan until it comes to a boil, watch it carefully so that it doesn't overflow. Lower heat to simmer and add in the beer/flour mixture.Whisk until the mixture thickens, about 2-3 minutes. Add in the cheese, salt, and pepper. Whisk until the cheese melts.

To plate, place the quinoa down onto a plate or bowl and top with the steamed broccoli. Pour the beer cheese sauce over the top or serve on the side for dipping.

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