Creamed Broccoli with Parmesan

From the kitchen of Carly

Tender broccoli stems and florets mashed into a silky cream sauce spiked with garlic and nutmeg, then finished with sharp parmesan and bright lemon. Elegant enough for dinner, comforting enough for any night.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 bunch broccoli (1 1/4 pounds)
  • 11 cup heavy cream
  • 12 garlic cloves, smashed and peeled
  • 11/4 teaspoon grated nutmeg
  • 13 tablespoons grated parmesan
  • 11/2 teaspoon fresh lemon juice

Instructions

  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.