Creamed Broccoli with Parmesan

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.