Creamy Garlic Parmesan Broccoli
A delightful dish with fresh broccoli in a rich, velvety sauce of garlic and parmesan cheese, perfect for any meal.
Ingredients
Main Ingredients
- 1 pound fresh broccoli Cut into bite-sized florets
- 3 cloves garlic, minced
- 2 tablespoons butter For cooking the garlic
- 1 cup heavy cream Can use half-and-half for a lighter version
- 1 cup grated parmesan cheese For a rich flavor
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Wash fresh broccoli and cut it into bite-sized florets.
- Steam or blanch the broccoli pieces until tender but still crisp, about 5 minutes. Drain and set aside.
Cooking
- In a medium-sized saucepan over medium heat, melt the butter.
- Add minced garlic and stir continuously to avoid burning for about 1-2 minutes.
- Add heavy cream, stirring gently until it comes to a gentle simmer and thickens slightly.
- Stir in the grated parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste.
Combining
- Add the cooked broccoli florets to the saucepan and gently fold them in until coated.
- Serve warm, ensuring the broccoli is well-coated with the creamy sauce.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently, adding a splash of cream or milk if needed. Can freeze for up to two months.