- 1 bunch broccoli, cut into florets
- salt
- 2 tbsp butter
- 1 tbsp flour
- a pinch of ground ginger
- 1 1/4 cups milk
- 3 oz. cream cheese, cubed
- 1/2 tsp lemon zest
- 1 1/2 tbsp lemon juice
- Melt the butter in a small saucepan. Stir in the flour, 1/2 tsp salt, ginger, and the milk. Cook and stir until bubbly.
- Steam or boil the broccoli for about 4 minutes.
- Stir the creamcheese, lemon juice, and zest into the milk sauce. Stir until combined. Pour over the broccoli.
- Serve.