| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
bn |
(large) broccoli |
| 4 |
tb |
Butter |
| 2 |
tb |
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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