Puree Of Broccoli
|Broccoli||2 Pound, steins peeled and julienned and flowerets made uniformly small (1 bunch)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Whole wheat flour||3 Tablespoon|
|Plain yogurt||1 Cup (16 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
1. Cook the stalks in boiling salted water until they are almost tender. Add the flowerets and cook until they are tender.
2. Puree the broccoli in batches in the container of an electric blender or in a food processor, using as much of the cream as needed. Transfer the puree to saucepan.
3. Melt the butter in a small skillet and sprinkle in the flour. Cook, stirring, until the mixture is nut-colored. Do not allow to burn. Stir into the broccoli puree.
4. Stir in the yogurt, salt, pepper, and nutmeg. Reheat but do not boil.