Wednesday, December 5, 2012

Broccoli Velvet Puree

I love this method of serving broccoli because it uses the florets and stem. The jalapeno and garlic elevate this from an everyday vegetable to something quite special. I made a double batch to keep in the refrigerator to serve with weeknight meals. 

Use this puree as you would polenta – a base for grilled or roasted chicken, meat or seafood.

You just can’t beat healthy and delicious food that can be prepared in advance!

Broccoli Velvet Puree
Courtesy of Essential Pepin
Serves 4

1½ lbs broccoli
1½ cups water
¾ tsp salt
1 garlic clove
1 tsp coarsely chopped jalapeno pepper
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil

Cut the broccoli heads from the stalks and separate the florets. Peel the stalks and cut them into 2-inch-long pieces.

Bring the water to a boil in a medium saucepan. Add the broccoli, salt, garlic, and jalapeno pepper and bring back to a boil over high heat. Cover the pan and cook for 10 minutes, or until the broccoli is very tender.

Transfer the broccoli mixture and 2/3 cup of the cooking liquid to a blender. Add the butter and oil and blend for 1 minute, until the mixture is very smooth. Serve.

For a printable version of this recipe, please click here.

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