°4 tbsp (60 mL) Becel® Plant-Based Salt Bricks

°1 tablespoon (15 ml) all-purpose flour

°3/4 cup (190 ml) 2% milk

°1/2 c cheddar cheese, grated

°1 1/2 tsp Dijon mustard

°10 ounces (295 ml) rapini, chopped, frozen, thawed and drained

°1/4 cup (65 mL) plain dry breadcrumbs


Melt 2 tbsp. (30ml) Becel® bricks in a medium skillet over medium heat, add the flour and cook, stirring constantly, 1 minute. Gradually pour in the milk. Bring to a boil, cook until sauce thickens, whisking constantly, about 1 minute.

Add cheese and mustard, cook until melted. Add the broccoli and cook over medium-low heat, stirring frequently, until heated through. Pour into greased medium (1.5 L) baking dish.

Combine remaining Becel® Bricks with bread crumbs, sprinkle over broccoli. Broil in the oven until golden brown, about 1 minute.

Enjoy !

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