2 lbs fresh broccoli florets (or frozen broccoli florets) cut into 1/2" pieces
2 cups vegetable broth
2 tsps cornstarch
1 Tbsp oil, or as needed
1 tsp minced fresh garlic
2 tsps Maggi Seasoning or soy sauce
2 carrots, peeled and julienned
8 oz mushrooms, washed, dried, and chopped
1 cup cornflake crumbs
Cheeze, shredded (optional)
In a bowl, mix the broth, cornstarch, and Maggi or soy sauce. Bring
a potful of water to a boil. Submerge the broccoli pieces in the
water. Cover, and cook for 2 minutes. Drain, then immediately rinse
the broccoli in cold water. Drain broccoli well. (NOTE: If frozen
broccoli is used, this step can be omitted; just thaw.) Put into
a greased casserole dish. Set aside. In a large skillet, heat oil
over medium heat. Add the minced garlic, and saute` 1 minute. Add
the carrots, and saute` until they begin to soften. Add the mushrooms,
and saute` 2 minutes. Stir in the broth-cornstarch mixture. Cook,
stirring constantly, until thickened. Pour over broccoli in the
casserole dish, and mix gently. Sprinkle with cornflake crumbs.
Dot with margarine. Bake in preheated 350 F oven about 30 minutes,
or until bubbly and clear.
NOTE: If desired, add cheeze for the last 5 minutes.