Beer and Food Pairing: Broccoli with Chedder Beer Sauce

Roasted Broccoli with Beer Cheese Sauce

From The Beeroness

Ingredients

    For the Beer Cheese Sauce
  • 2 tbs butter
  • 3 tbs flour
  • 2 tbs corn starch
  • ¾ cup whole milk
  • 12 oz pale ale
  • 8 wt oz cheddar cheese (not pre shredded)
  • For the Broccoli:
  • 3 lbs broccoli florets, cut into bite sized pieces
  • 3-4 tbs olive oil
  • 2 cloves garlic, minced
  • ½ tsp kosher salt

Directions

  • In a pot over medium heat melt the butter.
  • Sprinkle with flour and cornstarch, whisk until thickened. Cook, whisking continually for three minutes. Slowly whisk in the milk and the beer, stirring to make sure no lumps remain.
  • About ¼ cup at a time, add the cheese, whisking between addition until the cheese has completely melted. Make sure to adjust heat to make sure it does not boil.
  • Preheat oven to 400.
  • Add the broccoli to a baking sheet. Drizzle with olive oil, sprinkle with garlic and salt. Toss to coat.
  • Roast at 400 for 10-15 minutes until fork tender and edges have started to crisp.
  • Serve with cheese sauce on the side or drizzled on top.

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