Creamy, but hard to photograph, broccoli with parmesan and nutmeg. 1 lb broccoli
3/4 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon fresh grated nutmeg
1/4 cup grated parmesan
1/2 teaspoon fresh lemon juice
Directions:
Coarsely chop broccoli florets and stem pieces. If stem is thicker, peel then chop. Cook broccoli in boiling salted 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 thickened and reduced to about 1/2 cup.
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. Grate more nutmeg on top for a garnish when serving.
3/4 cup heavy cream
2 garlic cloves, smashed and peeled
1/4 teaspoon fresh grated nutmeg
1/4 cup grated parmesan
1/2 teaspoon fresh lemon juice
Directions:
Coarsely chop broccoli florets and stem pieces. If stem is thicker, peel then chop. Cook broccoli in boiling salted 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 thickened and reduced to about 1/2 cup.
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. Grate more nutmeg on top for a garnish when serving.
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