Ingredients:

  • 1/4 cup (57g) Unsalted butter
  • 1 small (150g) Yellow onion, finely diced
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (1g) Ground nutmeg
  • 1/4 cup (32g) All-purpose flour
  • 2 cups (480ml) Chicken or vegetable stock
  • 2 cups (480ml) Whole milk
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Black pepper
  • 1 lb (450g) Broccoli, cut into small bite-sized florets
  • 1 cup (110g) Carrots, julienned or coarsely grated
  • 8 oz (225g) Extra-sharp cheddar cheese, freshly grated

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the onion and sauté for 5 minutes until translucent and fragrant. Stir in the garlic and nutmeg for the final 1 minute.
  2. Whisk in the flour and cook for 2 minutes to remove the raw flour taste. Slowly stream in the stock and milk, whisking constantly to ensure no lumps form.
  3. Increase heat slightly until the mixture reaches a gentle simmer and begins to thicken into a light gravy consistency.
  4. Add the broccoli and carrots to the pot. Reduce the heat to medium-low and cover. Simmer for 15 minutes until the broccoli is tender.
  5. Remove the pot from the heat source. Gradually stir in the freshly grated cheddar cheese until melted and smooth. Serve immediately.