whole milk
Senior Cook
There's nothing new under the sun, so I'm sure what I made must have a name, if not, you've got to try this -- it's really delicious and very easy.
2 heads of broccoli florets, hashed (super finely chopped) in the food processor
Sauce veloute (2c whole milk, 2T butter, 3T flour, salt, pepper, pinch of nutmeg -- butter enrichment)
Pate Brisee Fine
I mixed the Veloute with he broccoli, poured it in the pie shell and baked it for 50 minutes in a 400 degree oven. The excess moisture evaporated and it held together perfectly after cutting. The taste -- really, really good. I'm going to try a Mornay next time though it's perfect as it is but as there's very little new under the sun, what did I make?
2 heads of broccoli florets, hashed (super finely chopped) in the food processor
Sauce veloute (2c whole milk, 2T butter, 3T flour, salt, pepper, pinch of nutmeg -- butter enrichment)
Pate Brisee Fine
I mixed the Veloute with he broccoli, poured it in the pie shell and baked it for 50 minutes in a 400 degree oven. The excess moisture evaporated and it held together perfectly after cutting. The taste -- really, really good. I'm going to try a Mornay next time though it's perfect as it is but as there's very little new under the sun, what did I make?
