Broccoli Purée With Ginger

Preparation

1. Step 1

   Cut off a ¼-inch-thick slice of ginger and reserve. Grate the remainder and wrap it in a thin cotton tea towel. Twist the towel tightly to release the juice. Reserve ½ teaspoon juice and discard the rest with the grated ginger.

2. Step 2

   Heat the oil in a large saucepan over medium heat. Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes. Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes. Discard the ginger slice and keep the cream warm.

3. Step 3

   Bring a pot of salted water to a boil. Add the broccoli and cook until very tender, 8 to 10 minutes. Drain in a colander and press against the sides with a wooden spoon to extract excess water.

4. Step 4

   Put the broccoli in a food processor, add ½ the cream mixture, a pinch of salt and a pinch of cayenne. Process until smooth. Add the remaining cream mixture and the ginger juice; blend well. Adjust the seasoning and serve warm.