Creamed Broccoli With Parmesan
"If you are a fan of creamed spinach, try this for a change!"
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
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
- 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.
- 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.
- Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
- Remove from heat and stir in parmesan and lemon juice.
- Broccoli can be boiled 1 day ahead and chilled.
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Reviews
-
Wow this was great! My husband was very skeptical at first but he loved it too. I just used the stems and this has to be one of the best ways to use up those broccoli stems that no one wants to eat. Rather than using a potato masher I just ran it through the food processor... did it look a little bit like baby food? yeah but I don't own a potato masher. This recipe is a keeper. -
I first saw this in last month's Bon Appetit and it sounded good. I had to up the lemon juice, salt and pepper and parm cheese to get the flavors to 'pop', and it was great. I also used half and half instead of the cream. A nice change from creamed spinach. Thanks for posting KathyP53
RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri
