Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water until just tender, 4-6 mins. 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 mins.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 mins. Remove from heat and stir in parmesan and lemon juice.
Originally Submitted
7/22/2010
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