keto recipes

Creamy Garlic Parmesan Broccoli

8 ounces (250 g) bacon roughly chopped
2 spoonful butter
1 onion
5 cloves of finely chopped garlic
1 1/2 cups (400 ml) light cream (or you can use heavy or dark cream for a richer sauce)
1 1/2 teaspoons cornstarch slurry mixed with 1 tablespoon of water
500 g broccoli florets from 2-3 broccoli heads – stems removed
Salt and pepper to taste
1/2 cup freshly chopped or grated mozzarella
1/3 cup freshly grated or grated Parmesan cheese

Preheat the broiler (you have the option of medium heat).
Fry the bacon in a large ovenproof skillet over medium heat until crispy. Use a slotted spoon to transfer some of the oil to a paper towel-lined plate to absorb it. Set it aside.
Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavor (adjust this amount to your liking). In the same skillet, melt the butter, add the onion and cook until translucent (about 2 minutes), scraping off any fried bits of bacon. Add the broccoli and season with salt and pepper and cook, stirring occasionally, for about 3 minutes or until the color is vibrant.
Add the garlic and stir through the broccoli for 30 seconds, until fragrant. Pour in cream, reduce heat to minimum and allow to simmer for about 3-4, stirring occasionally, or until sauce thickens to your liking.
(If sauce is too thin, stir in cornstarch slurry to combine.)
Add the bacon and give everything a good mix to bring all the flavors together. Garnish with mozzarella and parmesan cheeses. Roast until the cheese is bubbling and golden and the broccoli is cooked to your liking.
Add a little extra pepper if desired before serving. You can also sprinkle with freshly chopped parsley, thyme or rosemary.

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