Baked Broccoli Parmesan

Serves 4

I bunch fresh broccoli, barely cooked in lightly salted water (save liquid)
1/4 cup extra-virgin olive oil
1 large cloved garlic, minced
2 cups sliced fresh mushrooms
1/4 cup all-purpose flour
1 small can tomato paste
1 cup broccoli liquid
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup shredded Parmesan cheese
 
Cook the broccoli in salted water for about three to four minutes. Remove the broccoli and save the liquid. Cut the barely cooked broccoli in long thin spears.

In a skillet, saute the garlic in olive oil for about two minutes. Add sliced mushrooms, stirring for another four to five minutes. Sprinkle the flour over the mushrooms, stirring  until well blended. Add the tomato paste and broccoli liquid- keep stirring. The flour will start to absorb the liquid. Add seasonings. Stir in 1/4 cup of Parmesan. Butter a pie plate and place broccoli spears in, pouring the sauce over the top. Sprinkle remaining cheese over top and bake at 350 degrees for 30 minutes or until the cheese bubbles. Very tasty!

This recipe is shared April 23-27, 2012
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com