Creamed Broccoli with Parmesan

Directions

1. 1.

   Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

2. 2.

   Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.

3. 3.

   Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

4. 4.

   Remove from heat and stir in parmesan and lemon juice.