Marian Burros's Broccoli Puree

1. 1

   Wash the broccoli and cut off about one inch from stem end.

2. 2

   Cut the remaining tough stem from the broccoli flowerettes.

3. 3

   Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes.

4. 4

   Add the flowerettes and cook another five to seven minutes, until they are firm but tender.

5. 5

   Drain and rinse with cold water to stop cooking process.

6. 6

   Puree the broccoli with the milk and butter in a food processor or blender in several batches.

7. 7

   Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.

* Per serving · 4 servings · Values may vary.

No additional tips available.