Active Time

　　20 min

　　Total Time

　　30 min

　　Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

　　

Ingredients

Makes 4 servings

　　1 bunch broccoli (1 1/4 pounds)

　　1 cup heavy cream

　　2 garlic cloves, smashed and peeled

　　1/4 teaspoon grated nutmeg

　　3 tablespoons grated parmesan

　　1/2 teaspoon fresh lemon juice

　　

Step 1

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

　　

Step 2

Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.

　　

Step 3

Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

　　

Step 4

Remove from heat and stir in parmesan and lemon juice.

　　Cooks' note:

　　Broccoli can be boiled 1 day ahead and chilled.