Creamed Broccoli

Photo from Closet Cooking

Broccoli is my go to vegetable - especially when I'm trying to eat low carb. The problem I run into is it gets boring quickly. You can only roast, sauté or steam broccoli so many times before you are over broccoli. 

See, there are not too many low carb vegetables that I like so I get kinda stuck in a rut on veggies. Canned green beans, broccoli and asparagus are what I have the most.

This recipe is amazing and going into my favorites column. Easy to make and so flavorful. 

Watch how much salt you add to the cream sauce though. Remember parmesan can be salty and it can make it too salty then. I actually salted AFTER I added all the parmesan. 

Creamed Broccoli

Recipe from Closet Cooking

Serves 6

• 4 strips bacon, cut into 1 inch pieces
• 2 T butter
• 1 small onion, finely diced
• 4 cloves garlic, chopped
• 2 T flour (rice flour for gluten-free)
• 1 c milk
• 1/2 c heavy/whipping cream
• 1/4 c parmigiana Reggiano (parmesan cheese), grated
• salt and pepper to taste
• 4 c broccoli florets
• 1 c mozzarella cheese, shredded

Cook the bacon in a large pan over medium heat before setting aside on paper towels and draining any grease from the pan.

Melt the butter in the pan, add the onion and cook until tender, about 3-5 minutes.

Add the garlic and flour and cook until fragrant, about a minute.

Add the milk, bring to a simmer and cook until the sauce has thickened a bit, about 1-2 minutes

Add the cream and parmesan and cook until the parmesan has melted into the sauce, about 2-3 minutes.

Season the sauce with salt and pepper to taste.

Add the broccoli and bacon, mix, cover, reduce the heat, and simmer until the broccoli is just tender, about 3-5 minutes.

Sprinkle on the cheese, cover and cook until it has melted, about 2-3 minutes.