You are here

Broccoli Puree

herbal.chef's picture
Ingredients
  Broccoli 2 Bunch (200 gm)
  Salt To Taste
  Butter 3 Tablespoon
  Grated nutmeg 1⁄2 Teaspoon
  Grated swiss cheese 3 Tablespoon
  Grated parmesan cheese 3 Tablespoon
Directions

Preheat the oven to 350 degrees.
Since the size of the broccoli stems varies, cooking time depends a lot on personal judgment.
Trim the broccoli as necessary, separating the stems from the flowerets unless the broccoli is quite young and tender.
If the stems are large, scrape them with a swivel bladed knife.
Rinse both tops and stems in cold water and drain.
Place the broccoli stems in a large saucepan or kettle and add cold water to cover.
Add salt to taste.
Bring to a boil and simmer five minutes.
Add the flowerets and cook until tender.
The cooking time will depend on the size and age of the broccoli.
When cooked, drain.
Put the broccoli through a food mill.
Heat the butter in a large saucepan and add the broccoli.
Season with nutmeg.
Stir to blend.
Pour the mixture into a casserole and sprinkle with cheese.
Bake until golden on top and bubbling, about twenty minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

Rate It

Your rating: None
4.165625
Average: 4.2 (16 votes)