Puree of Broccoli Flowerets with Cream
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
broccoli florets
|
|
| 1 | x |
nutmeg
grated |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
broccoli florets
|
|
| 1 | x |
nutmeg
grated |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 237 | ml |
heavy whipping cream
|
|
Directions
Serve at once. Break or cut the flowerets from the stalks.
Reserve the stalks for another purpose.
Bring a large pot of salted water to a boil.
Cook the broccoli, uncovered, until just tender (1½-2 minutes).
Drain thoroughly.
Purée in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree.
Put the purée in a heavy saucepan.
Heat until bubbly (1-2 minutes), stirring constantly.
Add as much of the cream as the broccoli will absorb without getting too thin.
Season to taste with nutmeg, salt and pepper.
The purée should be bright green and very fresh tasting.
Serve at once.
