This is a dish my mother made for us growing up. Probably created from one of those 70’s throwback cookbooks. I often cringe at some of the ingredients they recommended. Obviously ‘processed’ was the star in every dish. It was surely economical for a family of six however, and mother was always health conscious. I will admit that when I was 7 and this plate was put in front of me… I know I made an awful face!… Alas, we grow up and learn to love the very dishes we shunned as kids. I made this dish today for lunch and my Hubby said it was absolutely delicious!
Ham & Swiss Wrapped Broccoli With Onion Bechamel
1 head of broccoli with spears
1 onion halved and sliced thin
8 slices good deli ham
8 slices Swiss cheese
Preheat the oven to 325 degrees.
Cut the head of broccoli straight down the spear making sure to use as much as you can.
Blanch the broccoli in boiling water for 3 to 5 minutes.
Lay out the ham two at a time overlapping about 2 inches. Place the cheese in the center of each ham overlap. Next place two florets of broccoli with spears in the center at both the top and bottom of the cheese with the florets popping out a little.
Wrap the ham and cheese around the broccoli and place in an oven safe pan or dish with the wrapped seam-side down. Cook the bundles in the preheated oven for 20 minutes.
Basic Bechamel Sauce
2 Tbs of butter
2 Tbs of flour
1 cup of milk
2 tsp celery salt
2 Tbs parsley
pepper to taste
(The ratio here is 1 Tbs butter = 1 Tbs flour = 1/2 cup of milk… so if you need to make more, use this formula). While the ham, Swiss and broccoli wraps are in the oven, sauté the onions in butter.
Next add the flour and cook for one minute, stirring constantly with a whisk. Add milk and stir for 30 seconds more. The mixture will begin to bubble and thicken. Add the celery salt, parsley and pepper. Plate the bundles and spoon over the sauce. Delicious!