Broccoli-Potato Puree
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
- 1½pounds fresh broccoli
- ¼pound potatoes, cut into ¼-inch slices (1 cup)
- 4cups salted water
- 2tablespoons butter
- 2tablespoons cream
- Nutmeg to taste
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
122 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 706 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
Cut broccoli into flowerets. Peel the stalks and cut into ¼-inch slices.
- Step 2
Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
- Step 3
Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
- Step 4
Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
- Step 5
In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.
- The nutmeg mill is available at Sointu, 20 East 69th Street, New York, N. Y. 10021. It costs $22. To order by telephone, call 212-570-9449. Add $3 for shipping. Residents of New York and Connecticut should also add the appropriate state sales tax. The store honors American Express, MasterCard and Visa.
Private Notes
Comments
I cook broccoli covered all the time and it stays perfectly green. Why lie?
Not soupy enough