|Broccoli||2 Bunch (200 gm)|
|Grated nutmeg||1⁄2 Teaspoon|
|Grated swiss cheese||3 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
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.