Creamy Garlic Parmesan Brocolli (V)
2 tablespoons butter
1 onion diced
5 cloves garlic finely chopped
1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
1 pound (500 g) broccoli florets, from 2-3 broccoli heads -- stems removed
Salt and pepper to season
1/2 cup fresh shredded or grated mozzarella
1/3 cup fresh shredded or grated parmesan cheese
Melt the butter, add the onion and cook until transparent (about 2 minutes).
Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour.
Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant.
Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally.
Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).
Season with a little extra pepper, if desired, before serving.
You can also sprinkle with fresh chopped parsley, thyme or rosemary.