INGREDIENTS

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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