Melt butter in sauce pan over medium heat. Add flour and cook for 3 minutes, stirring with whisk. Gradually add chicken stock, stirring with a whisk until smooth. Simmer for 10 minutes, stirring occasionally until slightly thick. Season with nutmeg, salt and pepper to taste.
Melt butter in sauté pan, add garlic and cook for 1 minute. Add breadcrumbs and cook until golden brown stirring occasionally. Remove from heat.
Place broccoli on sheet pan and roast in 375 degree oven for 2 minutes.
Place broccoli in baking pan, pour velouté sauce over broccoli, sprinkle the breadcrumbs over top. Bake in preheated oven for 15 minutes or until golden brown and bubbling.
Recipe courtesy of Chef Camille Renk of Camille’s Kitchen.
Cooking decreases the glucoraphanin content of Beneforte broccoli as it does for all broccoli. The best way to get the health benefits from any broccoli is to eat it raw or lightly steamed.