Broccoli with cream and parmesan
4 servings
30 minutes
Broccoli with cream and parmesan is a delicate and exquisite dish that combines the freshness of vegetables with the richness of a creamy sauce. Rooted in European cuisine, it draws from the traditions of fine gastronomy where simple ingredients are transformed into culinary masterpieces. Broccoli infused with garlic and nutmeg becomes soft and velvety. The cream adds richness, while grated parmesan imparts a refined salty-nutty flavor. A light tang from lemon juice completes the dish, adding freshness. This treat is perfect as a side for meat or fish but can also serve as a light dinner on its own. It is quick and easy to prepare while retaining the beneficial properties of broccoli, vitamins, and a tender texture that can impress even the most discerning gourmets.
1
Clean the cabbage from the stems and chop it. Boil in salted boiling water for 4-6 minutes until the broccoli is soft. Then drain and rinse with cold water.
- Broccoli: 1 piece
- Salt: 0.3 teaspoon
2
In a small saucepan, bring to a simmer the cream, crushed garlic, nutmeg, 1/4 teaspoon of salt, and the same amount of pepper.
- Heavy cream 35% fat: 240 ml
- Garlic: 2 heads
- Nutmeg: 0.3 teaspoon
- Ground black pepper: 0.3 teaspoon
- Salt: 0.3 teaspoon
3
Add broccoli and cook for another 2 minutes, stirring and turning the broccoli into puree.
- Broccoli: 1 piece
4
Remove the pot from the stove, stir in the parmesan and lemon juice.
- Grated Parmesan cheese: 3 tablespoons
- Lemon juice: 0.5 teaspoon
