Creamed Broccoli with Parmesan

OK, so I’ve got to admit things have been a little rough around here the last few days. Both the girls have new hairdos of their own making, the tantrums are up, and as of today, the snot is flowing. And it’s really cold outside. I mean, I know that we can’t actually think that Spring will come to these parts in the end of March, but 25 degrees? In the middle of the day? Come on already. But even though I’m not feeling witty or well spoken, or even like a good parent or a cook right now, it makes me feel better to stop in here. So- unrelated to anything, here’s a good broccoli recipe. That’s all I have to say about that.

Creamed Broccoli With Parmesan
from Gourmet, March 2009

1 bunch broccoli (1 1/4 lb)
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

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 tsp salt for 4 qt water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
Simmer cream, garlic, nutmeg, 1/4 tsp salt, and 1/8 tsp pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
Remove from heat and stir in parmesan and lemon juice.