Créé avec l’IA
Parmesan Fondue with Broccoli
30 min 462 kcal par portion Moyen
Ingrédients
4 Portions
- parmesan cheese200 g
- heavy cream200 ml
- broccoli500 g
- garlic2 cloves
- olive oil1 tablespoon
- saltto taste
- pepperto taste
Instructions
- 1
Grate the parmesan cheese and set aside.
- 2
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
- 3
Add the grated parmesan cheese to the cream, stirring continuously until the cheese is fully melted and the mixture is smooth. Reduce the heat to low.
- 4
Mince the garlic cloves and add them to the cheese mixture. Stir well to combine.
- 5
Season the fondue with salt and pepper to taste. Keep the fondue warm over low heat, stirring occasionally.
- 6
In a large pot, bring water to a boil and add a pinch of salt. Add the broccoli florets and cook for about 3-4 minutes until they are tender but still crisp.
- 7
Drain the broccoli and toss it with olive oil.
- 8
Serve the warm parmesan fondue with the broccoli on the side for dipping.
