The Silver Palate'S Pureed Broccoli With Creme Fraiche Recipe

1. 1

   Chop the broccoli, leaving 8 small florets whole, and drop the chopped broccoli and whole florets into 4 quarts of boiling salted water. Cook until just tender, about 8 minutes.

2. 2

   Transfer the broccoli, reserving 8 florets, to a food processor. Add the creme fraiche and puree thoroughly.

3. 3

   Preheat the oven to 350u00b0F.

4. 4

   Scrape the puree into a bowl and stir in the sour cream, Parmigiano-Reggiano, nutmeg, pepper, and salt. Mix well.

5. 5

   Mound in an ovenproof serving dish, dot with the butter. and bake until the puree is steaming hot, 25 minutes.

6. 6

   Garnish with the reserved florets and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.