Instructions
- Combine the broccoli, diced potatoes, water, green onions, salt, and pepper in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 12 to 14 minutes, until the potatoes are tender.
- Meanwhile, melt the butter in a second saucepan over medium-low heat. Stir in the flour and nutmeg until combined. Gradually whisk in the milk to prevent lumps. Bring to a gentle boil, stirring, and cook for about 2 minutes, until thickened.
- Stir the milk mixture into the vegetables and their cooking liquid. Heat through, stirring gently. Divide among bowls and sprinkle with the cheddar.
Notes
Dice the potatoes evenly so they cook at the same rate. The cheddar is a finishing garnish rather than part of the thickened milk sauce. Preparation and total times were absent from the original import and remain unset.
