Serves4
- Active time:20 min
- Start to finish:30 min
March 2009
Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice. View more of our favorite recipes from this issue.
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1
bunch broccoli (1 1/4 lb)
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1
cup
heavy cream
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2
garlic cloves, smashed and peeled
-
1/4
teaspoon
grated nutmeg
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3
tablespoons
grated parmesan
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1/2
teaspoon
fresh lemon juice
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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.
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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.
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Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
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Remove from heat and stir in parmesan and lemon juice.
Cooks’ note: Broccoli can be boiled 1 day ahead and chilled.
