INGREDIENTS:
- 1 pound broccolini, cut in 1-inch pieces
- 4 cups vegetable broth
- 4 tablespoons butter
- 1/4 cup finely chopped red bell pepper
- 1 bunch (6 to 8) green onions, with green, thinly sliced
- 5 tablespoons flour
- 1 teaspoon dry mustard
- 1 1/2 cups milk
- 3 cups shredded sharp cheddar cheese (about 12 ounces)
- 1/2 to 1 teaspoon salt, or to taste
- 1/2 teaspoon Creole seasoning, optional
- 1/8 teaspoon fresh ground black pepper
PREPARATION:
In a large saucepan, heat butter over medium-low heat; add bell pepper and green onions and continue cooking for about 2 minutes, or until vegetables are just tender. Stir in flour and mustard until well blended. Slowly stir in milk. Cook, stirring, until thick and bubbly. Pour broccolini and vegetable broth into the sauce mixture. Add cheese and seasonings, to taste. Serves 6.
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