I love cream-baked broccoli: its a simple dish which I throw together quite often. In this version, however, I enhanced the creamy mixture with sour cream and full-fat cream cheese and served the end-result with one of my favourite new homemade condiments: a quick relish made from finely chopped tomato and garlic. This dish is very rich and indulgent and will suitably serve 4 as a side veg option. THIS RECIPE IS ACCOMPANIED WITH A VIDEO. (Scroll down to see it, and be sure to watch the blooper reel Funnyman slips in at the end!)
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Carbs 4.9g | Fat 33g | Protein 5g
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Creamy Garlic Broccoli with Tomato Relish (Keto)
For the broccoli bake
- 300 g (10.6 oz) broccoli florets, trimmed equal size
- 1 clove garlic, peeled and finely sliced
- 200 g (7 oz) double cream
- 40 g (1.4 oz) sour cream
- 40 g (1.4 oz) full-fat cream cheese (soft cheese)
- 1 tsp unsalted butter
- salt and white pepper
- sea salt flakes
- freshly ground black pepper
- chopped parsley, to garnish
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Trim the broccoli into even-sized pieces and slice the garlic very thinly while you bring a large pot of salted water to the boil.
- Boil the broccoli until tender, but do not cook until falling apart. Once boiling, it shouldn't be on the heat for longer than 5 minutes but this will depend on how thick the stem was trimmed. As you can see from my pic above, I always trim the florets in such a way that the stems are then halved further. This ensures all the parts are cooked equally well. Drain the cooked broccoli in a colander and leave to steam off completely.
- Once steamed off, transfer the broccoli into the oven proof dish you will be using. Set aside.
- In the meantime, whisk together the cream, sour cream and cream cheese until smooth.
- Melt the butter in a pan (I just wiped out and used the same non-stick pan I boiled the broccoli in). Over moderately low heat, gently cook the sliced garlic until softened. Pour in the cream mixture.
- Gently heat the mixture through, seasoning it generously with salt and ground white pepper.
- Pour the warm sauce into the prepared dish of broccoli. Use a spatula or egg lifter to submerge the broccoli into the cream. Place into the oven for 25 minutes.
- While the broccoli is baking away, chop the tomatoes into very small pieces and place in a small bowl. Crush the garlic using a garlic press and add to the tomatoes. Stir in the olive oil and season with sea salt flakes and freshly ground black pepper. Set aside (not in the fridge).
- Once the broccoli bake is done, spoon over the fresh tomato garlic relish (along with all the juices) and season the dish with salt flakes and freshly ground black pepper if you feel it needs it. Scatter over chopped parsley to finish.
Watch the video (... with blooper reel!)
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Calories 333Kcal / 1393kJ
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