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Epicurious

Creamed Broccoli with Parmesan

3.7

(44)

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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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