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Instructions |
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1. Peel and Grate the potatoes (you can chop them instead - but I
like the texture of the grated potatoes. Add the chopped onions
and carrots (again I grate the carrots, but you can chop them
instead)
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2. add the broth then enough water to JUST cover the veggies and
bring the veggies to a boil - boil until the potatoes are almost done
- large chunks will take longer, but the grated potatoes won't take
much time at all - basically just bring it to a boil
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3. add the broccoli florets and stir, boil another 5-10 mins
depending on the size of the broccoli - you want the broccoli to
easily be pierced by a knife or fork.
During that time, in another saucepan melt the butter, then whisk
in the flour.
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4. once the flour and butter has cooked to an almond brown cream
add the half n half and cook until thick.
Add the thick sauce and salt and pepper to the water and veggies
and stir until smooth
Take off the heat and stir in the cheddar cheese a little at a time
until your happy with the tastes
Add more salt or pepper as needed
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Originally Submitted
1/9/2018
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