Broccoli Puree

Ingredients

2 large bunches (about 2 ½ lbs) Broccoli, trimmed

1 TBLspoon + 1 teaspoon Butter

3 Shallots, finely chopped

1 clove Garlic, minced

1 cup Vegetable or Chicken Broth

Salt and freshly ground Pepper

Pinch freshly grated Nutmeg

Directions

Remove Broccoli tops and cut into 1/2-inch florets. Chop Broccoli stalks into 1/4-inch pieces. In a 12-inch nonstick skillet over medium heat, melt 2 teaspoon Butter.  Cook Broccoli stalks, Shallots, and Garlic, and season with Salt,  Pepper, and Nutmeg, stirring 3 to 5 minutes, until Shallots are tender. Add Broth, cover, and simmer 20 minutes, or until Broccoli stalks are very tender and liquid has almost completely evaporated. In a food processor, puree until smooth.  Meanwhile, cook Broccoli florets in boiling Salted Water 3 minutes, or just until tender. Drain in a colander and shock under cold running water to stop the cooking; drain.

To serve: In a 12-inch nonstick skillet, heat puree just until warmed through. Stir in Broccoli florets, remaining 2 teaspoon Butter, and season with Salt and Pepper.

Makes 4 servings

Abstinent Measuring

Each serving = 1 cup = 1 vegetable, 1 teaspoon oil.

*contribution from Area II Cookbook 2004