Broccoli Cream

For two people (or 4 who eat moderately):

1/4 bunch of Japanese broccoli (separated into florets);

2 peeled potatoes, cut into pieces;

3 chopped garlic cloves;

1/2 chopped onion;

1 envelope or tablet of vegetable broth;

1 tablespoon of cornstarch;

1/2 small box of cream or 1/3 of a jar of ricotta cream or 1/2 cup of cream cheese (light can be used);

Salt and pepper to taste.

Sauté the onion in olive oil or oil, add the garlic, then the potatoes and broccoli. Sprinkle with vegetable broth and cover with water. Don’t add too much water, just enough to cover and let it boil. When the vegetables are soft, add the cornstarch and cream, blend everything in a blender or use the mixer directly in the pan. Cook over low heat until it boils again and the starch cooks. When the cream thickens, turn off the heat, sprinkle black pepper and add salt.

With a good coarsely grated parmesan it is perfect!