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Gourmet

Creamed Broccoli with Parmesan

By Andrea Albin

3.7

(44)

Image may contain Furniture Shelf and Wood
Creamed Broccoli with ParmesanWilliam Abranowicz

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Cooks' note:

Broccoli can be boiled 1 day ahead and chilled.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

    Step 4

    Remove from heat and stir in parmesan and lemon juice.

TagsBroccoli/BroccoliniVegetableParmesanCheeseDairySideDinnerGluten FreeNut FreeVegetarianKetoQuickEasy5 Ingredients or FewerWeeknight Meals30 Minutes or LessGourmet
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