Broccoli may not be the most classic thing to appear on a Thanksgiving table, but Tyler Kord convinced us long ago that the cruciferous vegetable belongs...well, anywhere. This creamed broccoli side dish is incredibly easy to throw together, and plays extremely well with those mashed potatoes you'll be making.
This is a quick and easy side dish, but it can be used in lots of settings. Make this and a tomato, onion and blue cheese salad to go with an enormous broiled steak. Try it alongside some shrimp cocktail. It also works wonderfully as a sauce for pasta. Or you could bake a potato, split it in half and pour this all over it. Or just eat it on its own! -Tyler Kord
1 tablespoon unsalted butter
1 shallot, finely chopped
1 small pinch freshly ground nutmeg
½ cup heavy cream
1 pound cooked broccoli florets (roasted or steamed, about 4 cups)
Melt the butter in a medium skillet over medium heat. When it foams, add the shallot and nutmeg, reduce the heat to low and cook, stirring, until the shallot is translucent. Add the heavy cream and ½ teaspoon of salt, increase the heat to medium and cook until the cream is reduced by about half.
Add the broccoli and stir. Cook for another 2 minutes or until the broccoli is nicely glazed with the cream. Serve.