Broccoli Puree With Ginger

1. 1

   Cut off a 1/4-inch-thick slice of ginger and reserve.

2. 2

   Grate the remainder and wrap it in a thin cotton tea towel.

3. 3

   Twist the towel tightly to release the juice.

4. 4

   Reserve 1/2 teaspoon juice and discard the rest with the grated ginger.

5. 5

   Heat the oil in a large saucepan over medium heat.

6. 6

   Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes.

7. 7

   Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes.

8. 8

   Discard the ginger slice and keep the cream warm.

9. 9

   Bring a pot of salted water to a boil.

10. 10

    Add the broccoli and cook until very tender, 8 to 10 minutes.

11. 11

    Drain in a colander and press against the sides with a wooden spoon to extract excess water.

12. 12

    Put the broccoli in a food processor, add 1/2 the cream mixture, a pinch of salt and a pinch of cayenne.

13. 13

    Process until smooth.

14. 14

    Add the remaining cream mixture and the ginger juice; blend well.

15. 15

    Adjust the seasoning and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.