This is a fantastic and simple side dish that pairs perfectly with so many meals. The creamy, cheesy sauce is the perfect complement to the tender broccoli.
Here is the recipe for Creamy Garlic Parmesan Broccoli.
Creamy Garlic Parmesan Broccoli
This dish comes together quickly and is a delicious way to enjoy broccoli. It’s creamy, flavorful, and sure to be a hit at the dinner table.
Yields: 4 servings as a side dish
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
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1 ½ lbs fresh broccoli (about 2 large heads), cut into bite-sized florets
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2 tablespoons butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup whole milk (or half-and-half for an even richer sauce)
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¼ cup heavy cream
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½ cup freshly grated Parmesan cheese
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¼ teaspoon salt (or to taste)
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¼ teaspoon black pepper (or to taste)
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Pinch of red pepper flakes (optional, for a little heat)
Instructions
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Prep the Broccoli: Wash the broccoli and cut it into bite-sized florets. You can also peel and thinly slice the tender part of the stem to add in, if you like.
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Cook the Broccoli (Blanch or Steam): You want the broccoli to be tender-crisp before it goes into the sauce.
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Blanching (Recommended): Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, until bright green and slightly tender. Drain immediately and rinse with cold water to stop the cooking. Set aside.
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Steaming: Place the broccoli in a steamer basket over a pot of boiling water. Cover and steam for 4-5 minutes, until tender-crisp.
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Start the Sauce: In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
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Make a Roux: Sprinkle the flour over the butter and garlic. Whisk constantly and cook for 1-2 minutes. This cooks the raw taste out of the flour.
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Whisk in Liquids: Slowly pour in the milk while whisking continuously to prevent lumps. Then, add the heavy cream. Continue to whisk until the sauce is smooth and begins to thicken, about 2-3 minutes.
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Add Cheese and Seasonings: Reduce the heat to low. Add the grated Parmesan cheese, salt, pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy. Taste and adjust seasoning if needed.
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Combine and Serve: Add the blanched (or steamed) broccoli to the skillet with the sauce. Stir gently to coat all the florets evenly. Cook for just 1-2 more minutes until the broccoli is heated through.
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Serve Immediately: Transfer to a serving dish and enjoy warm.
Tips for Success
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Freshly Grated Parmesan: For the smoothest, most flavorful sauce, grate your own Parmesan from a block. Pre-shredded cheeses often contain starches that can prevent them from melting smoothly.
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Don’t Overcook the Broccoli: You want it to retain a slight bite and its bright green color. Overcooked broccoli will become mushy in the sauce.
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Adjust Consistency: If your sauce becomes too thick, you can thin it out with a splash of milk or pasta water. If it’s too thin, let it simmer for another minute or two.
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Make it a Meal: Toss this creamy broccoli with cooked pasta, grilled chicken, or serve it over rice for a more substantial dish.