Broccoli Walnut

A vegetable side dish for any occasion; broccoli and walnuts with bread crumbs in a creamy veloute sauce. Adapted from a recipe by Stella Cadenta at Al Dente Blog, based on a 1973 recipe she found in _Tarrier Fare_ by Peggy Anderson and Ann Marie Doolittle. http://bit.ly/dAW9Ep

• Ready In: 50 mins
• Serves: 8

Ingredients

• 3  lbs fresh broccoli
• 1⁄2 cup butter
• 4  tablespoons flour
• 1 1⁄2 tablespoons  chicken stock powder
• 2  cups  whole milk
• 2⁄3 cup water
• 6  tablespoons unsalted butter
• 1⁄2 lb  bread stuffing mix or 1⁄2 lb  coarsely chopped  breadcrumbs
• 2⁄3 cup  chopped walnuts

Directions

1. Cook broccoli in salted boiling water until tender. Drain. Place broccoli in a greased 2-quart casserole.
2. In a saucepan, melt the half cup of butter. Whisk in flour and chicken base to form a smooth paste; cook 1-2 minutes to remove pasty flavor from flour. Slowly add milk and stir until thick and smooth. Pour over broccoli.
3. Heat the water and 6 tablespoons of butter and pour over stuffing/breadcrumbs. Toss, add nuts and cover broccoli. Bake at 400°F for 20 minutes.