(Aram Boghosian for The Boston Globe)
The A to Z guide to sides
Serves 6
Serve the broccoli as soon as you pour over the cheese sauce, or arrange the florets in a heatproof dish and run it under the broiler for 2 minutes.
| 1 | large head broccoli, cut into 2-inch florets |
| 1 | cup heavy cream |
| 1 | teaspoon Dijon mustard |
| 1 | cup shredded sharp cheddar cheese |
| Salt and pepper, to taste |
1. Fit a saucepan with a steamer insert and add several inches of water. Bring the water to a boil. Add the florets, cover the pan, and steam over high heat for 5 minutes or until the florets are tender but still bright green.
2. Meanwhile, in another saucepan, heat the cream until it starts to bubble at the edges. Add the mustard, cheese, salt, and pepper. Cook over low heat, stirring often, for 2 minutes or just until the cheese melts.
3. With tongs, transfer the florets from the steamer to a serving dish. Pour over the cheese sauce.
Sheryl Julian 
© Copyright 2010 Globe Newspaper Company.
