Creamy Garlic Parmesan Broccoli
2 Tbsps. butter 1 onion, diced 2 cloves garlic finely chopped 1½ cups heavy cream 1½ tsps. cornstarch mixed with 1 Tbsp. water, if needed 1lb broccoli florets, from 2-3 broccoli heads Salt and pepper, to taste 1 cup shredded mozzarella/provolone blend In large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook another minute or until fragrant. Add broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in color. Pour in cream, reduce heat down to low and let simmer for about 4 minutes while stirring occasionally, or until the sauce thickens to your liking. If it hasn’t thickened after 4 minutes, add cornstarch water mixture and stir to combine. Then, cook until thickened as desired. Top with cheese blend. Cook until cheese is melted. Serve hot.
2 Tbsps. butter 1 onion, diced 2 cloves garlic finely chopped 1½ cups heavy cream 1½ tsps. cornstarch mixed with 1 Tbsp. water, if needed 1lb broccoli florets, from 2-3 broccoli heads Salt and pepper, to taste 1 cup shredded mozzarella/provolone blend In large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook another minute or until fragrant. Add broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in color. Pour in cream, reduce heat down to low and let simmer for about 4 minutes while stirring occasionally, or until the sauce thickens to your liking. If it hasn’t thickened after 4 minutes, add cornstarch water mixture and stir to combine. Then, cook until thickened as desired. Top with cheese blend. Cook until cheese is melted. Serve hot.
Recipe adapted from cafedelites. com.
