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Puréed Broccoli with Crème Fraîche The Silver Palate Cookbook Julee Rosso & Sheila Lukins Yield: 6 portions 2 bunches of broccoli, about 5 pounds, trimmed and chopped, including peeled stems 1 cup Crème Fraîche 4 Tbsp. dairy sour cream 2/3 cup freshly grated imported Parmesan cheese ½ tsp. freshly grated nutmeg ½ tsp. freshly ground black pepper salt to taste 2 Tbsp. sweet butter Chop broccoli, leaving 8 small flowerets whole, and drop chopped broccoli and whole flowerets into 4 quarts of boiling salted water. Cook until just tender, about 8 mintues. Transfer broccoli, reserving 8 flowerets, to a food processor. Add Crème Fraîche and purée thoroughly. Preheat oven to 350o. Scrape purée into a bowl and stir in sour cream, Parmesan, nutmeg, pepper and salt to taste. Mound in an ovenproof serving dish, dot with butter and bake in preheated oven for 25 minutes, or until purée in steaming hot. Garnish with reserved flowerets and serve immediately. |
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