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Steamed Baby Broccoli with Garlic Cream Sauce

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 8 to 10


  • 2 pounds baby broccoli, trimmed
  • 3 tablespoons butter
  • ⅓ cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons all-purpose flour
  • ½ cup chicken broth
  • 2 tablespoons whole-grain mustard
  • ¾ cup heavy whipping cream


In a Dutch oven, place a steamer basket and add water to a depth of ¾ inch. Bring water to a boil over medium-high heat. Add broccoli; cover and steam for 6 to 7 minutes or until crisp-tender. Remove from pan and pat dry with paper towels.

In a small skillet, melt butter over medium heat. Add onion and garlic, and cook for 8 minutes or until onion is very tender. Sprinkle with flour, and cook, stirring constantly, for 2 minutes. Stir in chicken broth and mustard. Cook, stirring occasionally, for 5 minutes or sauce thickens. Stir in cream, and cook for 5 minutes or until sauce thickens. Serve over steamed broccoli.

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