Broccoli with Cream Sauce

 

Click to enlarge

Click to enlarge

 

If you’re tired of the same old steamed broccoli, the usual cheese sauce and the not so unusual broccoli casseroles, give this recipe a whirl.  It’s easy and ready in minutes.  The sauce really smooths out the broccoli flavor.  This is Induction friendly, too.

INGREDIENTS:  

9 oz. broccoli, cut up into large pieces

2 T. butter, unsalted

2 oz. yellow onion, slivered thin

½ clove garlic, minced

½ c. heavy cream

½ c. water

Dash pepper

1 T. grated Parmesan cheese

DIRECTIONS:  Cook broccoli stems until completely done and drain well a few minutes.  Lay broccoli stems  decoratively on your serving dish.  In non-stick skillet over med-high heat, saute onion in butter until the onion begins to brown and caramelize.    Lower heat and add cream and Parmesan.  Add pepper and taste.  Add pinch of salt if needed.  Simmer a few minutes and it will slightly thicken.  If not thick enough for you, add a bit of your favorite thickener.  Dip or pour over broccoli and serve.

NUTRITIONAL INFO:  Makes 3 servings each containing:

164 calories

13.1 g  fat

9.4 g  carbs, 2.57 g fiber, 6.83 g  NET CARBS

4.5 g  protein

73 mg sodium

19% RDA vitamin A, 13% B6, 7% B12, 103% C, 12% manganese, 16% phosphorous and 16% riboflavin

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