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Prepare the Broccoli:
Fill a pot with water and bring it to a gentle boil, adding a pinch of salt. Steam or boil the broccoli florets for about 4–5 minutes until they are tender but still crisp. Be careful not to overcook—they should retain a bright green color. Drain the broccoli and set aside, reserving any liquid if desired for thinning the sauce later. -
Sauté the Aromatics:
In a medium-sized skillet or frying pan, melt the butter over medium heat. If using olive oil instead, heat it until shimmering. Add the minced garlic and sauté for 30–60 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. -
Add the Carrots:
Stir in the pre-cooked grated carrots, allowing them to warm and slightly soften. This adds a subtle sweetness and a pop of color to the dish. -
Create the Creamy Sauce:
Pour the cream into the pan, stirring gently to combine it with the butter, garlic, and carrots. If using cheese, add it now so it melts into the sauce. Season with salt and freshly ground black pepper to taste. Allow the sauce to simmer on low heat for 2–3 minutes so that the flavors meld together. -
Combine Broccoli and Sauce:
Gently fold the cooked broccoli into the creamy sauce, making sure each floret is well coated. Cook for another 2–3 minutes, letting the broccoli absorb the rich flavors of the sauce. -
Optional Cheese Topping:
For an extra indulgent touch, sprinkle additional grated cheese on top and cover the pan for a minute or two until it melts and becomes slightly golden. -
Serving Suggestions:
Serve the creamed broccoli hot as a side dish with roasted meats, grilled fish, or a hearty vegetarian main. It can also be spooned over cooked rice, pasta, or quinoa for a complete, comforting meal. -
Tips & Variations:
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For a lighter version, substitute half of the cream with milk or use a low-fat cream.
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Add a pinch of nutmeg or smoked paprika for an extra layer of flavor.
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For a vegan version, use olive oil or plant-based butter and substitute cream with coconut cream or cashew cream.
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