Creamed Broccoli With Parmesan |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you are a fan of creamed spinach, try this for a change! Ingredients:
1 bunch broccoli (1 1/4 lb) |
1 cup heavy cream |
2 garlic cloves, smashed and peeled |
1/4 teaspoon grated nutmeg |
3 tablespoons grated parmesan cheese |
1/2 teaspoon fresh lemon juice |
Directions:
1. Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt in 4 qts. of water) until just tender, 4-6 minutes. Drain in a colander and run under cold water to stop cooking.
2. Simmer cream, garlic, nutmeg, 1/4 tsp salt and 1/8 teaspoons pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
3. Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
4. Remove from heat and stir in parmesan and lemon juice.
5. Broccoli can be boiled 1 day ahead and chilled.
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