After stopping by one of my favorite farms last week, I came home with a lot of fresh vegetables. Early season broccoli, new potatoes, summer squash…so I set out to making a dinner with it all, with a simple lightly flavored cheese sauce to ladle on top. It was simple. It was delicious.
Parmesan Cheese Sauce
- 3 Tbsp unsalted butter
- 2 bunches green onions, darkest greens discarded, thinly sliced
- 1 Tbsp garlic, minced
- 3 Tbsp all-purpose flour
- 3 cups whole milk
- ¾ cup Parmesan cheese (see below)
- Sea salt and black pepper, to taste
Heat a large saucepan over medium, melt butter. Add in onions, saute until tender. Add in garlic, cook for a minute. Whisk in flour, cook for a few minutes, whisking often. Slowly stir in milk, whisking till sauce is smooth. Let cook until just simmering, and sauce thickens, whisking constantly.
Whisk in Parmesan cheese, and salt and pepper to taste.
Will cover 1 pound new potatoes, 1 pound broccoli and 8 hot biscuits – and still have leftover 😉
Parmesan cheese notes:
Use the shelf style, yes the gasp, in a green can kind. Why? In a cheese sauce it melts in perfectly, where the actual product, from the cheese counter does not act the same. Save the high-end cheese for garnish on dishes.