Creamed broccoli

* 1 bunch broccoli (1 1/4 pounds)
* 1 cup heavy cream
* 2 garlic cloves, smashed and peeled
* 1/4 teaspoon grated nutmeg
* 3 tablespoons grated parmesan
* 1/2 teaspoon fresh lemon juice

Preparation

Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.

Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.

Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.

Remove from heat and stir in parmesan and lemon juice.

Cooks' note: Broccoli can be boiled 1 day ahead and chilled.