Monday, February 23, 2009

CREAMED BROCCOLI with PARMESAN

CREAMED BROCCOLI with PARMESAN
"This is a satisfying chunky side dish, dolled
up with Parmesan and lemon"

1 bunch broccoli (1/4 lbs.)
1 cup heavy cream
2 garlic cloves, smashed and peeled
¼ tsp. grated nutmeg
3 Tbsp. grated Parmesan1/2 tsp. fresh lemon

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1-1/2 tsp. salt for every 4-qts.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 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

Note: Broccoli can be boiled 1 day in ahead and chilled.
Yield: Serves 4.

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