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Ingredients
- 1bunch broccoli, about 1½ pounds
- Salt to taste
- 3tablespoons butter
- ½teaspoon finely minced garlic
- Freshly ground pepper to taste
- ¼teaspoon freshly grated nutmeg
- 2tablespoons freshly grated Parmesan chees
Nutritional analysis per serving (4 servings)
149 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 391 milligrams sodium
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
Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
- Step 2
Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
- Step 3
Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
- Step 4
Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.
Private Notes
Comments
Try pesto in lieu of nutmeg/parmesan
This came out pretty dry. If I do it again I'll add some stock or cream.
I was preparing a Jack Bishop pasta recipe with broccoli puree and came to see what the NYT cooking would have to say about broccoli puree. It's interesting because in his recipe, there's no food processor. You chop finally after the 10 minute boil and then you use the reserved broccoli cooking water to slowly but briskly make the puree in a skillet.
One of my favorite recipes of all time. Great way to get kids to eat broccoli.
I doubled the broccoli added about 3 tbsp heavy cream to help it get going in the food processor. This is absolutely delicious, with an ethereal texture.