| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Broccoli |
|
|
Salt |
| 1 |
c |
Heavy Cream |
|
|
Nutmeg, Grated |
|
|
Black Pepper, Ground |
INSTRUCTIONS
Break or cut the florets 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 (1 1/2-2 minutes). Drain VERY(!) thoroughly.
Puree in a food processor using on-off pulses and scraping down the sides
of the bowl to obtain an even puree. Put the puree 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 puree should be bright green and very
fresh tasting. Serve at once.
Posted to EAT-L Digest 08 Apr 97 by Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
on Apr 8, 1997
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