Creamed Broccoli With Parmesan

If you are a fan of creamed spinach, try this for a change!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  bunch broccoli (1 1/4 lb)
• 1  cup heavy cream
• 2  garlic cloves, smashed and peeled
• 1⁄4 teaspoon  grated nutmeg
• 3  tablespoons  grated parmesan cheese
• 1⁄2 teaspoon fresh lemon juice

Directions

1. Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt in 4 qts. of water) until just tender, 4-6 minutes. Drain in a colander and run under cold water to stop cooking.
2. Simmer cream, garlic, nutmeg, 1/4 tsp salt and 1/8 teaspoons pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
3. Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
4. Remove from heat and stir in parmesan and lemon juice.
5. Broccoli can be boiled 1 day ahead and chilled.