Puree of Broccoli Recipe
Servings: 6
Ingredients
- 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.