Place the broccoli into a pot of salted water. Bring to a boil and cook for 5 minutes or until broccoli is slightly tender. Strain, transfer to a bowl of iced water to cool then strain and roughly chop.
Place cream, garlic, salt and nutmeg into a medium saucepan and bring to a boil. Reduce to simmer and cook until sauce reduces by a third.
Add the broccoli and stir until hot. Remove from heat and mash to desired consistency. Add Parmesan and lemon juice and stir to combine. Season to taste with salt and pepper before serving.
Creamy Mashed Broccoli
Ingredients
2 bunches broccoli, roughly chopped
1 cup 35% cream
2 cloves garlic, finely chopped
sprinkle of kosher salt
sprinkle of nutmeg
½ cup grated Parmesan cheese
juice of half a lemon
salt and pepper to taste
Directions
Place the broccoli into a pot of salted water. Bring to a boil and cook for 5 minutes or until broccoli is slightly tender. Strain, transfer to a bowl of iced water to cool then strain and roughly chop.
Place cream, garlic, salt and nutmeg into a medium saucepan and bring to a boil. Reduce to simmer and cook until sauce reduces by a third.
Add the broccoli and stir until hot. Remove from heat and mash to desired consistency. Add Parmesan and lemon juice and stir to combine. Season to taste with salt and pepper before serving.
Creamy Mashed Broccoli
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Rough-chopped steamed broccoli finished in a creamy sauce flavoured with lemon juice and Parmesan…
If you love broccoli, this CREAMY MASHED BROCCOLI is for you!
This recipe received all kinds of oohs and aahs during testing. No surprise really considering this CREAMY MASHED BROCCOLI is wonderfully tasty. It also captivated us with the way we’ve been enjoying it with pretty much everything since. Whether you’re serving a favourite GRILLED BEEF TENDERLOIN or LAMB LOIN CHOP recipe, a delicious SALMON or SHRIMP main, GRILLED CHICKEN or a vegetarian entrée, this side dish works.
This recipe comes with a reminder to use locally grown organic ingredients, if possible. We’re big fans of supporting local farmers and growers, plus we think organic ingredients always make a dish taste better.
Here’s why we love this CREAMY MASHED BROCCOLI so much:
SIMPLE
When working up a recipe for Weekend at the Cottage, we’re always thinking about ease of preparation. The process for this recipe is super straightforward and we kept the number of ingredients to a minimum. Developing a recipe with just a vegetable, a bit of dairy and some seasoning seemed like a solid plan. The finished dish further proves that simple can also be sensational.
BROCCOLI
Broccoli is a cruciferous vegetable related to cabbage, kale, cauliflower, and Brussels sprouts. It’s loaded with vitamins and minerals including fibre, vitamin C, vitamin K, iron, and potassium. It also boasts more protein than most other vegetables. Yay, broccoli!
Preparing it for this recipe is as easy as a quick blanch and chop. One suggestion is to try the recipe with the cooked broccoli still somewhat crunchy; although we’re calling it CREAMY MASHED BROCCOLI, don’t process it as you would potatoes. The creamy comes from the cream sauce while the mashed is more like a gentle mash. We like this dish with quite a bit of texture.
SAUCE
This sauce is so rich and wonderful we may use it again to help us make other vegetable dishes. Go slow when you cook the heavy cream down with the garlic and nutmeg. The cream mixture needs to thicken slightly to give the broccoli a soft creaminess.
TOGETHER
After gently stirring the broccoli, cream sauce, cheese and lemon together it’s time for a mash up. As mentioned, please be gentle. You can also adjust flavours to taste so add more lemon juice if you enjoy your broccoli more tangy or add more Parmesan for a cheesier side, it’s up to you.
Can you pass the CREAMY MASHED BROCCOLI? Yes, please!
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Ingredients
2 bunches broccoli, roughly chopped
1 cup 35% cream
2 cloves garlic, finely chopped
sprinkle of kosher salt
sprinkle of nutmeg
½ cup grated Parmesan cheese
juice of half a lemon
salt and pepper to taste
Directions
Place the broccoli into a pot of salted water. Bring to a boil and cook for 5 minutes or until broccoli is slightly tender. Strain, transfer to a bowl of iced water to cool then strain and roughly chop.
Place cream, garlic, salt and nutmeg into a medium saucepan and bring to a boil. Reduce to simmer and cook until sauce reduces by a third.
Add the broccoli and stir until hot. Remove from heat and mash to desired consistency. Add Parmesan and lemon juice and stir to combine. Season to taste with salt and pepper before serving.
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