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.
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
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:
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