CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
|
4 |
Servings |
INGREDIENTS
1 |
|
large broccoli |
4 |
T |
Butter |
2 |
T |
Heavy cream |
|
|
Salt and pepper |
INSTRUCTIONS
Trim 3 inches from bottom of broccoli stalks and discard. Separate the
tiny flower heads from remaining stalks, (you are going to cook the
stalks and florets separately) making sure you break the florets into
little pieces. Bring 2 quarts of water to a boil with 1 tablespoon of
salt. Drop the broccoli stalks into the boiling water and cook them
for about 15 minutes or until tender. Drain well. Meanwhile, steam
florets over water for 3 to 4 minutes or until tender but still bright
green; remove them from the heat, and keep warm off heat until serving
time. In a food processor puree cooked stalks with butter, cream, salt
and pepper to taste. Pat the steamed florets dry, fold half of them
into the broccoli puree and spoon it into a serving bowl. "Float"
remaining steamed florets on top of puree, flower side up. Yield: 4
servings All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6627 Posted to MC-Recipe
Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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