Creamed broccoli
A little garlic, cream, and parmesan transform ho hum frozen broccoli to a delicious side dish that even my 5-year-old, hot-dogs-for-breakfast kid will eat.
I don’t actually feed my kid hotdogs for breakfast, but he WISHES that I would. I’m pretty sure he’s cried about it at least once this week.
How are you all feeling about your kids’ nutrition during quarantine? I know I’ve been eating like a maniac for a few reasons. First, I’m nursing, so I need at least 10,000 calories a day, right? Second, we can’t go anywhere or do anything, so we’ve definitely been using food as recreation, pleasure, and fun; all of the things we used to get outside of our house and with people besides one another. Third, I’m awake so many more hours per day with a newborn that I have more time to graze in a fatigued stupor.
All of this has set a really bad example for my kid. He wants to eat only comfort, pleasure foods and I’m too tired to fight it a lot of the time. Also, he’s kind of a jerk when he’s hungry, which I’m pretty sure is genetic. This broccoli has been helpful because I feel good about him eating something green and he feels good about eating something with cream and cheese.
I’m really trying not to sweat the eating too much. I think we’re all feeling like some degree of failure if the number of “It’s okay to______ or not to _______during quarantine” think pieces I’ve seen is any indication. It’s hard to do anything all the time. Like I always say, too much of a good thing is still too much. Family time is great, but no one gets a break from each other. I like being a homebody, but what I wouldn’t give for a playdate so my kid could destroy someone else’s house for a change.
If eating a fourth cookie means I can laugh at the AWFUL haircut my husband gave M and not cry with rage because he looks like Eleven from Stranger Things, so be it.
A couple of notes:
This recipe is barely adapted from one I found on epicurious. Some commenters didn’t love it, but extra Parmesan and garlic really help, I think.
This is a little soupier than other “creamed” things like spinach or corn. A lot of recipes call for a roux, which I opted against because I wanted this recipe to be fast and also, AP flour is about as scarce here as toilet paper or hope. What? Too dark??
I kind of like the soupyness because we all have enough homemade bread to last until the next pandemic, right? So we need something to sop up with all those carbs. This is also nice tossed with some noodles or zoodles or the like.
I use frozen broccoli for this recipe because I feel like that might be more accessible currently, but you can definitely use fresh broccoli.
If you don’t have a shallot, sub in some really finely minced onion or just another clove of smashed garlic.
When I say “well-smashed” I really want you to give the garlic a good squish with the side of your knife. Get aggressive. You want each clove to be in several pieces.
Creamed broccoli
1 bag frozen broccoli or 1 large head of raw broccoli (about 4 cups of florets and stems)
1 Tbsp butter
4 large garlic cloves, smashed well
1 large shallot, thinly sliced
1 cup heavy cream
½ cup grated parmesan cheese
Salt and pepper to taste
Yield: About 3-4 cups of broccoli
Time: 15 minutes, all active
In a large bowl, microwave the frozen broccoli until completely defrosted, about 4 minutes. Drain and place the broccoli on a paper towel while making the sauce.
If using fresh broccoli, bring a large pot of water to a boil and drop in the florets. Cook for 3-4 minutes and drain. Set on a paper towel to dry while making the sauce.
In a medium pot, melt butter over a medium flame. Add the garlic and shallots and cook until fragrant, about one minute, reducing the heat if the shallot or garlic start to burn.
Add the cream and allow it to bubble. If it isn’t coming to a boil, increase the heat slightly. Similarly, if the cream is scalding or bubbling too fast, reduce the heat slightly. You want the cream to bubble pretty vigorously and it’s okay if it bubbles up and seems to expand, but we don’t want browning or burning.
Keep a close watch and stir occasionally until the cream has reduced and thickened so that when you scrape the bottom of the pot, the liquid doesn’t immediately re-cover the metal, about 4-5 minutes.
Add the parmesan and stir until melted, about 30 seconds.
Carefully taste the sauce (don’t burn your mouth!) and season with salt and pepper.
Add the broccoli and cook, stirring, until the sauce has covered the broccoli to your liking. The broccoli will release some water and thin out the sauce.