Broccoli with Parmesan and Mustard Sauce

Ingredients for 2 servings:

• 1 small shallot(s)
• 1 tbsp, leveled butter
• 1 tbsp flour
• 100 ml low-fat milk
• 100 ml water
• 10 g Parmesan, grated
• 2 tsp mustard, coarse-grained
• 2 tsp mustard, medium hot
• 1 tbsp sour cream
• salt and pepper
• 500 g broccoli

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

also delicious with cauliflower or leek

Finely dice the shallot. Heat butter in a saucepan. Sauté the shallot until translucent. Add the flour and sauté for about a minute (but don’t let it brown!). Gradually add the milk and water over medium heat, whisking until smooth. Add the Parmesan cheese, mustard, and sour cream. Season with salt and pepper. Bring about 2 liters of water to a boil in a large saucepan. Add about 1 teaspoon of salt. Trim the broccoli and divide it into small florets, then cook for about 5 minutes until al dente. Drain the cooking water. If necessary, rinse the broccoli with ice-cold water (to prevent it from losing its color). Arrange on plates and pour the sauce over it.