• Katherine Arthurs

Parmesan + Shallot Béchamel Roasted Broccoli

Salty Parmesan, dried thyme + Monterey Jack cheese sauce falls all over simply roasted broccoli. The sauce has hints of bone broth, shallots + black pepper. The broccoli is crunchy (and NOT soggy or over cooked) + dusted with herb butter breadcrumbs.

I mean, what's not to love. And you are eating vegetables so it counts as being healthy!

I love serving individual ramekins of goodness to everyone at the table. They get to pick their dish + dig in. PLUS the small dishes keep everything SO hot which is always a good thing when it comes to broccoli.

Oh, and any recipe that begins with butter - well, you know it's going to be good!

Parmesan + Shallot Béchamel Roasted Broccoli

3 tablespoons butter

1 medium shallot, fine diced

salt + pepper

2 large florets broccoli, rinsed + cut into 2 inch pieces

1/3 cup bone broth, divided in half

1 teaspoon tapioca flour (or flour of your choice)

1/2 teaspoon dried thyme

1/2 cup full fat coconut milk

1/3 cup grated parmesan, plus more for garnish

1/4 cup grated Monterey jack cheese

1/4 cup + 1 tablespoon gluten free herb breadcrumbs or panko, crumbled

Preheat your oven to 400F.

In a small sauce pan, melt the butter + shallots together over low heat. Add a pinch of each salt + pepper - cook until the shallots are softened about 1 minute.

Place the cut broccoli in the baking dish or dishes. Add in 1/2 of the bone broth to the broccoli + spoon over 2 tablespoons of the butter + shallots mixture. Place in the oven for 12-15 minutes.

Add the tapioca flour + dried thyme to the pan with the remaining butter + shallots. Stir to combine + cook until thickened - about 20 seconds on low heat. Whisk in the bone broth, coconut milk, parmesan + Monterey jack cheese. Stir until the cheese is melted + turn the heat off.

When the broccoli is tender but still crunchy, remove from the oven. Pour the cheese mixture on top of the broccoli. Return to the oven for 2 minutes.

Remove from the oven + sprinkle the breadcrumbs on top. Turn your oven to broil + cook the broccoli until it browns slightly on top - 30 seconds, worked for me.

Serve with fresh Parmesan grated on top.


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