Creamy Parmesan Broccoli
Transform your everyday vegetables into a decadent delight with this Creamy Parmesan Broccoli recipe, a quick and easy side dish that's brimming with indulgent flavor. Perfectly blanched broccoli florets are coated in a luxuriously silky sauce made from a simple roux, milk, heavy cream, and a generous helping of freshly grated Parmesan cheese. Infused with the fragrant aroma of sautéed garlic and a hint of optional red pepper flakes for a subtle kick, this dish strikes the perfect balance of creamy, cheesy, and savory. Ready in just 25 minutes, it's an ideal addition to elevate your dinner spread, pairing beautifully with roasted chicken, steak, or even pasta. Whether you're looking for a crowd-pleasing side dish or a new way to enjoy fresh veggies, this Creamy Parmesan Broccoli is sure to impress.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 0.75 cups grated Parmesan cheese
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 3-4 minutes, until they are bright green and just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux.
Gradually add the milk and heavy cream while whisking to prevent lumps from forming. Cook for 2-3 minutes, stirring continuously, until the sauce thickens.
Reduce the heat to low and stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Add the blanched broccoli to the skillet and toss to coat the florets evenly in the creamy sauce.
Cook for 1-2 minutes, stirring gently, until the broccoli is heated through and well-coated in the sauce.
Remove from heat and serve immediately as a side dish. Garnish with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.5 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 133 mg | 3% | |
*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.
