broccoli with cheese sauce

The minimal amount of corn starch is unlikely to effect blood sugar much.

ingredients

• 1 bunch broccoli, with the hardest portion of stem discarded and the rest diced (about 1 pound)
• 2 TB butter
• 1 TB corn starch
• 1/2 cup water, divided
• 1 cup heavy cream
• 8 oz shredded mild cheddar
• small squirt of prepared mustard
• 1/4 tsp freshly-ground black pepper

method

Boil broccoli in medium saucepan until very tender (about 5 minutes); drain in colander and leave there until later.

In small bowl, mix corn starch with 2 TB of the water.

Melt butter in same sauce pan over medium heat. Whisk in corn starch mixture until fully incorporated.

Whisk in rest of water and cream and bring to boil with continuous stirring.

While continuing to whisk, add in cheese a couple ounces at a time, allowing each addition to melt before adding more. After all the cheese is incorporated in the sauce, continue whisking until the sauce has boiled for one full minute, then remove from heat.

With wooden spoon, stir broccoli and pepper into sauce.

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