Marian Burros's Broccoli Puree
Published December 20, 1986
- Total Time
- 15 minutes
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Ingredients
4 ½ pounds broccoli
1 ¾ cups milk
½ cup sweet butter
Salt and freshly ground black pepper to taste
1 teaspoon nutmeg
Nutritional analysis per serving (12 servings)
14 grams carbs; 24 milligrams cholesterol; 150 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 5 grams fiber; 502 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the broccoli and cut off about one inch from stem end. Cut the remaining tough stem from the broccoli flowerettes. Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes. Add the flowerettes and cook another five to seven minutes, until they are firm but tender. Drain and rinse with cold water to stop cooking process.
- Step 2
Puree the broccoli with the milk and butter in a food processor or blender in several batches. Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.
If desired, this dish can be prepared ahead and refrigerated. To serve, cook slowly until liquid has evaporated.
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