Ingredients
3 tablespoons butter or olive oil
1 small white onion, peeled and finely diced
2/3 cup diced carrots (about 1 large carrot, peeled)
3 cloves garlic, minced
1/4 cup flour
3 cups good-quality vegetable or chicken stock
2 cups milk (I used 2%, but any kind of milk will work)
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
1 teaspoon Dijon mustard (optional)
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces freshly-grated* part-skim sharp cheddar cheese, plus more for serving
Preparation
