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Categories:
broccoli butter garlic whipping cream lemon juice stalks celery bay leaves chicken broth milk parsley ground sage pepper Parmesan cheese
Viewed: 77 - Published at: 4 years agoIngredients
- 1 1/2 lb. broccoli
- 2 Tbsp. butter
- 2 cloves garlic, finely chopped
- 3 c. whipping cream
- 2 Tbsp. lemon juice
- 2 medium stalks celery, chopped
- 2 bay leaves
- 1 can clear chicken broth
- 3 c. milk
- 2 Tbsp. chopped fresh parsley
- 1 tsp. ground sage or freshly grated nutmeg
- 1/2 tsp. pepper
- 2 Tbsp. freshly grated Parmesan cheese
Method
- Cut broccoli flowerets from stems.
- Reserve.
- Chop broccoli stems.
- Heat butter in 4-quart Dutch oven over medium-high heat. Saute garlic and onion in butter.
- Stir in broccoli stems, cream, lemon juice, celery, bay leaves and broth.
- Heat to boiling. Boil, uncovered, 15 minutes.
- Reduce heat to medium.
- Stir in broccoli flowerets, milk, parsley, sage and pepper.
- Cover and cook 30 minutes.
- Remove bay leaves.
- Top each serving with cheese.
