Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.
Broccoli can be boiled 1 day ahead and chilled.
Recipe information
Total Time
30 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
Step 2
Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
Step 3
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
Step 4
Remove from heat and stir in parmesan and lemon juice.
