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Ingredients
1 bunch broccoli, about 1 ½ pounds
Salt to taste, if desired
3 tablespoons butter
½ teaspoon finely minced garlic
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
11 grams carbs; 26 milligrams cholesterol; 148 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 4 grams fiber; 391 milligrams sodium; 6 grams protein; 3 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
Cut and trim broccoli into florets. If stems are large, trim them and cut them into fairly large bite-size pieces. There should be about six cups.
- Step 2
Put broccoli pieces in saucepan and add cold water to cover and salt to taste. Bring to boil and let simmer about 10 minutes or until tender but not mushy. Drain.
- Step 3
Put broccoli into the container of food processor and process or, preferably, into conical food mill and press through into a saucepan.
- Step 4
Heat gently while stirring in butter, garlic, salt, pepper and cheese. When piping hot, serve immediately.
Private Notes
Comments
I used vegetable broth to steam the broccoli. Cooking it covered in water and then draining the liquid loses a lot of nutrients. The vegetable broth stays with it while making the purée. Turned out really tasty.