2 pounds broccoli crowns, cut into florets, stems thinly sliced
¼ cup unsalted butter (½ stick) or vegan butter (like Miyoko's Kitchen) or more to taste
1 teaspoon sea salt + more to taste if desired
freshly ground black pepper to taste
½ teaspoon lemon zest (optional)
Other optional condiments: freshly grated Parmesan cheese, drizzle of lemon-infused olive oil
Instructions
Grease a 3-quart baking dish or heat-proof bowl with butter or olive oil.
Steam broccoli florets until tender, about 5-8 minutes. This can be done using a steamer basket or by bringing an inch of water to boil in a large pot, adding broccoli and cooking until tender. Do not undercook, otherwise the puree will not be smooth.
Working in batches if necessary, add the steamed broccoli and remaining ingredients to a food processor and puree until smooth, scraping down the sides as necessary. The broccoli must be pureed while it is warm. (Do not cook broccoli, chill and then puree.)
Spoon puree into baking dish, cover, and keep warm in the oven until ready to serve. Top with freshly grated cheese and/or lemon olive oil, if desired.
Notes
Entire mixture can be made the day before and refrigerated. Reheat covered in a 350 degree oven for about 45 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/puree-broccoli-recipe/