1 small chive blossom (530 g) separated into florets
For the sauce:
3 tablespoons of butter
3 tablespoons of all-purpose flour
2 cups of milk (480 ml)
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/3 cup of grated Parmesan cheese (35 g)
1 small chive blossom (530 g) separated into florets
For the sauce:
3 tablespoons of butter
3 tablespoons of all-purpose flour
2 cups of milk (480 ml)
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/3 cup of grated Parmesan cheese (35 g)
In a medium saucepan, place the chive blossom and 2 cups of water (480 ml)
Cover and cook over high heat until the chive blossom is tender (approximately 12 minutes)
Drain and reserve
Prepare the sauce: in another medium saucepan, melt the butter over high heat
Add the flour and cook, stirring with a wooden spoon, for approximately 1 minute
Add the milk and cook, stirring constantly, until the sauce thickens (about 5 minutes)
Add the reserved chive blossom, salt, nutmeg, and Parmesan cheese and let it warm (approximately 3 minutes)
Transfer to a serving dish and serve immediately
395 calories per serving
