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Creamy broccoli sauce served
Velvety broccoli cream sauce seasoned with nutmeg

Silky broccoli & cream sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Broccoli and cream are a classic pair, but here they are transformed into a silky purée. This sauce is an elegant way to 'hide' the vegetable, or indeed highlight its flavour. Nutmeg is the secret ingredient that always puts the dot on the 'i' in creamy dishes, highlighting the sweetness of the milk.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan for cooking
  • Stick blender
  • Grater (for nutmeg)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cook the broccoli in salted water until soft (approx. 6-8 minutes). Drain.

Tip: Do not overcook completely, keep a little bite.
2 ✓

Melt the butter in the saucepan, sauté the crushed garlic.

Tip: Watch the garlic!
3 ✓

Toss in the cooked broccoli, turn in the garlicky butter.

Tip: This way every pore of the broccoli absorbs the butter.
4 ✓

Pour over the cream, warm together, then remove from the heat.

Tip: No need to cook long, just get it hot.
5 ✓

Purée with a stick blender until completely smooth.

Tip: If you like it chunky, just crush with a fork.
6 ✓

Season with salt, pepper and the freshly grated nutmeg.

Tip: Nutmeg is very intense, you really only need a pinch!

Recipe FAQ

The purée is too runny.
Cook further on a low heat stirring continuously to evaporate excess water, or add a little cornflour mixed with water.
Why did it lose its nice green colour?
You overcooked the broccoli, or added acid (lemon) too early. Green chlorophyll breaks down under heat and acid.

Ingredients

  • 300 g Broccoli (separated into florets)
  • 200 ml Double cream
  • 30 g Butter
  • 1 clove Garlic
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 1 pinch Grated nutmeg