Broccoli in Cream
Indulge in the rich, velvety comfort of "Broccoli in Cream," a simple yet elegant side dish that celebrates the vibrant flavors of fresh broccoli bathed in a luscious creamy Parmesan sauce. Perfectly blanched broccoli florets retain their bright green color and tender bite, while a velvety roux-based cream sauce—infused with a touch of garlic powder and real Parmesan cheese—adds layers of depth and decadence. Ready in just 25 minutes, this recipe combines quick and easy preparation with sophisticated flavor, making it a versatile choice for weeknight meals or holiday feasts alike. Serve this creamy broccoli alongside roasted meats or as a standalone vegetarian delight that's sure to impress. With its creamy texture and savory notes, this dish is bound to be your next comfort-food favorite!
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Recipe Information
Ingredients
- 500 g broccoli
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 240 ml milk
- 120 ml heavy cream
- 30 g grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.25 tsp garlic powder
- 500 ml water
Instructions
Wash the broccoli thoroughly and cut it into bite-sized florets, discarding the thick stems.
In a medium pot, bring 500 ml of water to a boil. Add a pinch of salt and the broccoli florets.
Blanch the broccoli for 3-4 minutes until it turns bright green and slightly tender. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Set aside.
In a large skillet or saucepan, melt the butter over medium heat.
Once the butter is melted, sprinkle the flour into the pan. Stir constantly for 1-2 minutes to make a roux, ensuring it doesn't burn.
Slowly pour in the milk while whisking continuously to avoid lumps. Cook the mixture for 2-3 minutes until it starts to thicken.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, salt, pepper, and garlic powder. Cook for another 2-3 minutes until the sauce is creamy and smooth.
Drain the cold broccoli thoroughly and add it to the cream sauce. Stir gently to coat the broccoli evenly with the sauce.
Cook for 2-3 minutes on low heat until the broccoli is heated through and fully coated in the cream.
Remove from heat and transfer the creamy broccoli to a serving dish. Sprinkle a little extra Parmesan on top, if desired, and serve immediately.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 922 mg | 71% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
