CREAMED BROCCOLI WITH PARMESAN

By polloazul

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
• 1/2 teaspoon fresh lemon juice

Details

Adapted from gourmet.com

Preparation

Step 1

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt for 4 qt water) until just tender, 4 to 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 tsp 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.

COOKS’ NOTE: Broccoli can be boiled 1 day ahead and chilled.