Broccoli and Potato Puree

1. 1

   Place the potatoes, broth, and garlic in a 3-quart pot.

2. 2

   Cover and bring to a boil over high heat.

3. 3

   Then reduce the heat to a simmer and cook for 5 minutes.

4. 4

   Add the broccoli to the pot and return to a boil.

5. 5

   Reduce the heat, cover, and simmer for an additional 7 minutes, or until the potatoes and broccoli are tender.

6. 6

   Add a little water during cooking if the pot becomes too dry.

7. 7

   Drain any remaining liquid from the vegetables, reserving the cooking liquid, and transfer the vegetables to a food processor.

8. 8

   Add the olive oil, margarine or butter, and pepper, and process until smooth.

9. 9

   Add enough of the reserved cooking liquid to bring the mixture to the desired consistency, swirling in a few tablespoons of milk, if necessary.

10. 10

    Add the Parmesan cheese and process again.

11. 11

    Serve the puree hot, drizzling each portion with a little olive oil, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.