Puree Of Broccoli Flowerets with Cream1
By Just A Pinch KitchenCrew
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- 2 lb
- grated nutmeg
- black pepper, coarsely ground
- 2 c
- heavy cream
1Break or cut the flowerets from the stalks.
2Reserve the stalks for another purpose.
3Bring a large pot of salted water to a boil.
4Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes).
5Drain VERY thoroughly.
6Puree in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree.
7Put the puree in a heavy saucepan.
8Heat until bubbly (1-2 minutes), stirring constantly.
9Add as much of the cream as the broccoli will absorb without getting too thin.
10Season to taste with nutmeg, salt and pepper.
11The puree should be bright green and very fresh tasting.
12Serve at once.