When was the last time you licked broccoli off your blender? Because… I did before I put the blender jar into the dishwasher…This recipe is an adaptation of an adaptation from Gourmet Magazine. Looks like baby food, but in fact, this is a tasty adult dish. The original seasoning would have been too strong for my tastes. I don’t cook my vegetables to the death but I would have had to in order to mash the broccoli bits with a potato masher as the original recipe suggested. Besides, it would have still looked like a dog’s breakfast. Therefore, I emphasize using a blender, 3/4 cup of cream and not reducing it. The parmesan has to be freshly grated and the amount suggested is not enough, I used about 1/3 cup plus. Fresh lemon juice is necessity, do not use bottled lemon juice, it would spoil the taste. As a side dish, the recipe makes 4-5 lovely servings.
CREAMED BROCCOLI
4 cups diced broccoli 3/4 cup heavy cream
3 garlic cloves, peeled and smashed
2 pinch grated nutmeg
1/3 cup + 1 Tbsp freshly grated parmesan
1/2 teaspoon fresh lemon juice
• Wash the broccoli thoroughly.
• Peel the stems, and then finely chop the stems and the florets.
• Cook the broccoli in boiling salted water, until just tender, it will have an intense green colour.
• Drain in a colander and run under cold water to stop cooking.
• Bring to the boil cream, garlic and nutmeg.
• Simmer for 1 minute.
• Add broccoli and remove from heat.
• Puree in several batches in a blender.
• Place in a heatproof serving dish.
• Add 1/3 cup freshly grated parmesan cheese and the lemon juice.
• Stir to combine and heat up in the microwave.
• Sprinkle the top with the remaining parmesan cheese and serve.
