Creamed Broccoli with Parmesan |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice. Ingredients:
1 bunch broccoli (1 1/4 pounds) |
1 cup heavy cream |
2 garlic cloves, smashed and peeled |
1/4 teaspoon grated nutmeg |
3 tablespoons grated parmesan |
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 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
2. Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon 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. Cooks' note: Broccoli can be boiled 1 day ahead and chilled.
|
|