Ingredients:

  • 55g unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 large carrots, julienned or coarsely grated
  • 3 cloves garlic, minced
  • 500g fresh broccoli, stems finely diced and florets cut into bite-sized pieces
  • 30g all-purpose flour
  • 480ml chicken or vegetable stock
  • 480ml half-and-half
  • 0.5 tsp ground nutmeg
  • 0.5 tsp dry mustard powder
  • Salt to taste
  • Cracked black pepper to taste
  • 225g sharp cheddar cheese, freshly grated
  • 50g Parmesan cheese, freshly grated

Instructions:

  1. Melt the butter in a heavy-bottomed Dutch oven over medium heat. Add the diced onion, grated carrots, and the finely diced broccoli stems. Sauté for 5 minutes until the onions are translucent and the stems have softened. Add the garlic and cook for 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until the mixture forms a thick paste. Slowly whisk in the stock and half-and-half, ensuring no lumps remain.
  3. Add the nutmeg, mustard powder, and the reserved broccoli florets. Reduce heat to low and simmer for 5-8 minutes until the florets are vibrant green and tender-crisp. Remove from heat. Gradually fold in the grated cheddar and Parmesan cheeses one handful at a time, stirring in a circular motion until completely smooth.