Broccoli-Parmesan Sauce

Ingredients

• 500 g broccoli
• 1 Shallot
• 1 EL Butter
• 400 ml Vegetable broth
• 100 g heavy cream
• 50 g Parmesan (grated)
• Salt
• Pepper (freshly ground)
• nutmeg

Instructions

1. 1.

   Clean the broccoli and cut into small florets, peel the stems and dice them. Blanch the broccoli stems in boiling salted water for about 8 minutes; add the florets halfway through and cook together, then drain, shock with ice water, and let dry well.

2. 2.

   Peel the shallot and dice it finely. In a pot melt the butter and sauté the shallot until translucent. Add the broccoli and stir briefly. Pour in the broth and cream, cover and simmer for about 10 minutes, then puree finely. Stir in the parmesan and season with salt, pepper, and nutmeg.