Broccoli Parmesan

• 6 garlic cloves
• 4 tablespoons extra virgin olive oil
• 4 bunches of thick broccoli stems
• 14 cup chicken stock
• 12 cup grated parmesan cheese

1. Peel off the top layers of each garlic clove and wrap each one in foil.
2. Put all in baking dish and roast under the Broiler on medium, or in a 425F oven for 25 minutes.
3. Let the garlic cool at least 1/2 hour.
4. Then, unwrap and place in a bowl.
5. Mash gently with a fork or potato masher till it forms a paste.
6. Place in blender with chicken stock and Olive oil, and blend till liquified.
7. The best way to cook broccoli for tenderness and a deep-green color is in a pressure cooker on a medium heat for 15-20 min, but it can also be steamed till soft, then blanched/dunked in ice water, briefly, to set the color.
8. Once the broccoli is cooked, use a pastry brush to brush on the garlic puree, then dunk each stalk in the grated cheese to thoroughly cover the florets.

garlic, extra virgin olive oil, broccoli stems, chicken, parmesan cheese

Taken from www.food.com/recipe/broccoli-parmesan-508235 (may not work)