Ingredients

• 1 bunch broccoli (1 1/4 pounds)
• 1 cup heavy cream
• 2 garlic cloves, smashed and peeled
• 1/4 teaspoon grated nutmeg
• 3 tablespoons grated parmesan
• 1/2 teaspoon fresh lemon juice

Instructions

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. 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. Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
4. Remove from heat and stir in parmesan and lemon juice.