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Creamed Broccoli with Parmesan Print Email


1 bunch broccoli
1/4 cup heavy cream
3/4 cup 2 percent milk
2 garlic cloves, smashed and peeled
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 tablespoons grated Parmesan

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoon salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

Simmer cream, milk, garlic, nutmeg, salt, and pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 10 minutes.

Add broccoli and simmer for a couple of minutes. Using an immersion or regular blender, process the broccoli mixture until coarsely mashed. If using a regular blender, fill the blender only 1/2 full and make sure the cover is secure before processing in order to prevent broccoli burn. Return coarsely mashed broccoli to pan and stir in Parmesan. Simmer further if broccoli mixture is not thick enough. - serves 4 - Adapted from Gourmet magazine.
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