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 Atkins Induction friendly and suitable for other Keto diets. Primal-Paleo followers will want to sub in coconut milk for the cream.
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9 oz. broccoli, cut up into large pieces or small spears
2 T. butter or ghee, unsalted
2 oz. yellow onion, sliced 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 and garlic 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. Add water. Simmer a few more minutes. Should be the right thickness when done. If the water made it too thin, 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