Creamy Garlic Parmesan Broccoli & Bacon

cafedelites.com

Rachel Harford

8 ounces (250 g) bacon roughly chopped

2 tablespoons butter

1 onion diced

5 cloves garlic finely chopped

1 ½ cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)

1 ½ teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry

1 pound (500 g) broccoli florets, from 2 to 3 broccoli heads -- stems removed

Salt and pepper to season

½ cup fresh shredded or grated mozzarella

⅓ cup fresh shredded or grated parmesan cheese

Directions at cafedelites.com

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