Steamed broccoli with cheddar bechamel

Over low heat, melt the butter, add a little flour and stir to a paste; cook the roux 30 seconds to a minute, stirring constantly so no thick chunks form.

Add the cream and a little salt, keeping the salt light because the cheddar is salty; let it thicken.

Grate the cheddar and stir it in before the sauce comes to a boil.

Cover the surface with plastic so it does not develop a skin and keep it somewhere warm.

Steam the broccoli in a very hot pan with water, covered, about five minutes, until tender with a little crunch.

Warm the sauce slightly until loose and pourable, then plate.