Creamy Garlic Parmesan Broccoli: a luxurious delight
- Sans gluten
- Sans noix
- Sans produits laitiers
Medium, ready to eat in 30 minutes
Somehow, I never have trouble getting the kids to finish their broccoli! These tender broccoli florets are enveloped in a luscious garlic-parmesan sauce that adds a burst of rich flavour to each bite. Eating your greens never tasted so good.
Ingrédients
- 500g broccoli florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 250ml cream (or coconut cream for a dairy-free option)
- 50g grated parmesan cheese (nutritional yeast for a dairy-free option)
- 1 tablespoon butter (dairy-free margarine for a DF option)
- Salt and pepper to taste
- Fresh parsley leaves, chopped (for garnish)
Méthode
- In a large pot, bring water to a boil, and blanch the broccoli florets for 2-3 minutes until they are slightly tender. Drain and set aside.
- In a large frying pan, heat the olive oil over medium heat. Add the minced garlic and fry for a minute until fragrant.
- Lower the heat to medium-low, then stir in the cream (or coconut cream) and grated parmesan cheese (or nutritional yeast). Mix well until the cheese is melted and the sauce is smooth and creamy.
- Add the blanched broccoli florets to the frying pan, tossing them gently in the creamy garlic parmesan sauce until they are fully coated. Simmer for a few minutes to allow the flavours to meld and the broccoli to fully cook.
- Stir in the butter (or dairy-free margarine) to add an extra touch of richness to the sauce. Season with salt and pepper to taste.
- Remove the Creamy Garlic Parmesan Broccoli from the heat and transfer to a serving dish.
- Garnish with chopped fresh parsley for a burst of colour and added freshness.
- Serve the Creamy Garlic Parmesan Broccoli hot.
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