Creamed Broccoli with Parmesan
.
Yield
4 servingsPrep
6 minCook
11 minReady
25 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
broccoli florets
about 1 bunch |
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | cloves |
garlic
smashed and peeled |
|
| ¼ | teaspoon |
nutmeg
grated |
|
| 3 | tablespoons |
Parmesan cheese
|
|
| ½ | teaspoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
broccoli florets
about 1 bunch |
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | cloves |
garlic
smashed and peeled |
|
| 1.3 | ml |
nutmeg
grated |
|
| 45 | ml |
Parmesan cheese
|
|
| 2.5 | ml |
lemon juice
fresh |
|
Directions
Peel broccoli stems, then coarsely chop stems and florets.
Cook broccoli in boiling salted water (1½ 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.
Simmer cream, garlic, nutmeg, ¼ teaspoon salt, and ⅛ teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about ⅔ 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.
