Creamed Broccoli with Parmesan

Ingredients for Creamed Broccoli with Parmesan

• 1 bunch broccoli (575g)

• 240ml double cream

• 2 garlic cloves, smashed and peeled

• 1/4 teaspoons grated nutmeg

• 3 tablespoons grated parmesan

• 1/2 teaspoons fresh lemon juice

How to make Creamed Broccoli with Parmesan

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 3.8L 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 teaspoons salt, and 1/8 teaspoons 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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.