Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: white sauce- 1/4 cup butter, 1/4 cup flour, 1/2 teaspoons salt, 1/4 teaspoons pepper, 2 cups milk. mix alltogether and make your white sauce. add your grated cheese to make a cheese sauce. clean and cut your broccoli into smaller pieces. cook in boiling salted water until just tender-not mushy! cut eggs into slices. alternate layers of broccoli, eggs, and cheese sauce. top with the buttered bread crumbs. bake uin 350 degree oven for 30 minutes.

Target recipe: peel broccoli stems and chop coarsely. separate florets to make 2 cups and set aside. coarsely chop remaining florets. in saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. bring to a boil reduce heat, cover and simmer 10 minutes or until potatoes are very tender. meanwhile, steam reserved florets for 5 minutes or until tender-crisp. set aside. in food processor or blender, puree soup in batches until smooth. return to pan and add milk, heating through. do not boil. divide broccoli florets among 5 bowls and pour soup over each.