Broccoli with Gouda Sauce

Clockwise from top left: Broccoli Recipe, Ulrich's Meat Market, Frisian Farms Gouda,
Cheese Carriers in Pella Tulip Time Parade

Gouda cheese is a Dutch specialty; we stopped by Ulrich's Meat Market in Pella, Iowa to pick up some smoked Gouda to use in this recipe from “Better Homes and Gardens Comfort Food" and for sandwiches.  We love the rich, smoky flavor.  However, I have also used regular Gouda or Swiss cheese in this recipe and we liked that too.  For a real treat, try Frisian Farms cheese, our local Gouda or some of the imported Goudas they carry.  You can buy just what you want sliced.
This time I substituted a handful of canned onion rings for the bread crumbs to finish them up.  I also like buttered cracker crumbs or a sprinkling of cornflakes for topping for sauced dishes like this.  You can also precook your broccoli with a tablespoon or two of water in a covered casserole in the microwave if you don't have a steamer, but a steamer does broccoli beautifully!  Don’t overcook. 
I made mine in individual 12 ounce casseroles for a nice presentation… and baked 12 minutes, until the sauce was bubbly.  Delicious!
Smokey Gouda-sauced Broccoli
  1 1/4   Pounds  Broccoli -- cut in spears
  1        Tablespoon  Butter
     1/2  Cup  Onion -- chopped , 1 medium
  2        Teaspoons  Garlic -- minced
  2        Tablespoons  Flour, All-purpose
     1/4  Teaspoon  Salt
     1/8  Teaspoon  Pepper
  1 1/2  cups  Milk
     3/4  Cup  Gouda Cheese -- shredded 3 ounces
     3/4  cup  Soft Bread Crumbs -- 1 slice bread
  2        Teaspoons  Butter -- melted
  • Preheat oven to 425°.  Place a steamer basket in a large saucepan.   Add water to just below the bottom of the steamer basket.  Bring water to boiling.  Add broccoli to steamer basket.  Cover and reduce heat.  Steam for 6 to 8 minutes or just until crisp-tender.
  • Meanwhile, for sauce, in a medium saucepan, melt the 1 tablespoon butter over medium heat.  Add onion and garlic; cook until tender.  Stir in flour, salt and pepper.  Stir in milk.  Cook and stir until thickened and bubbly.  Gradually add cheese, stirring until melted.
  • Transfer broccoli to a 1 1/2 quart au gratin dish or a 2 quart square baking dish.  Pour sauce over broccoli.  Combine breadcrumbs and butter, sprinkle over sauce.  Bake uncovered about 15 minutes or until crumbs are light brown.
6 Servings
Per Serving: 163 Calories; 10g Fat (50.9% calories from fat); 8g Protein; 12g Carbohydrate; 2g Dietary Fiber; 33mg Cholesterol; 313mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates

6 comments:

  1. Hello,

    Funny....I am from Gouda and I'm a Dutch girl that doesn't like cheese. There just a few that can undestand that : ) : ) However, it is very nice to see you say such good things about our food!

    Greetings,

    Annemieke van den Heuvel, Nederland

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  2. Love Frisan Farms Gouda, especially their aged Gouda. Great family business!

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  3. Annemieke
    They say that Pella, Iowa is more Dutch than Holland...maybe?
    We certainly like Dutch food here.

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  4. I'm a transplant to the Midwest, and I don't think I've tasted better food than in Iowa. Pies, pork, fresh vegetables...so good!

    As a project assistant at the Iowa Cancer Consortium, I am trying to reach women across the state to get their opinions about women's health issues. Your blog came up near the top in my Google search :)

    The Consortium would like to know why Iowa women choose to get--or not to get--routine mammograms. We created an online forum, Mammotives.org, where Iowa women are invited to talk about their screening decisions.

    I'm interested in hearing the perspectives of two Iowa foodies, one a former registered dietician. Check out the conversation at:

    http://mammotives.wordpress.com/

    Thank you, and many blessings!

    Megan

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  5. O....MG! I just found your blog and I want to move in with your family! How beautiful your world is! I dream of just such a state of being. A farm replete with chickens and acres of herbs and veggies is what I long for but, alas, I have a husband and a son who dread the work involved in such a sublime existance. I, too, love to cook, can, sew and garden.

    P.S. I, too, love smoked Gouda.
    You have inspired me to start my own semi-urban cooking blog....but I think for right now I will just absorb the essence of yours. Thank you for sharing your life, and inspiring those of us who also dream of a simpler time, with your blog. It is a rare jewel.

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  6. Well, we never heard about this before, but how nice that you like our products! I also see a lot of creativity. In Holland we often eat: baked meat, cooked potatoes and cookes vegetables (traditionally). But times changes and so do we. I will follow your blog for more good recipes. Thanks!

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