Broccoli Puree with Crème Fraiche
 

Broccoli Puree with Crème Fraiche – Silver Palate

 

Note: I often adapt this recipe to the amount of broccoli I have on hand and adjust other ingredients accordingly; i.e.; I often reduce the amount of crème fraiche.

 

4 big stalks broccoli (3 lbs), trimmed and chopped, including stems

1 Cup crème fraiche

4 T sour cream

2/3 Cup freshly grated parmesan

½ teaspoon freshly grated nutmeg

½ teaspoon freshly ground black pepper

Salt to taste

2 T sweet butter

 

  1. Bring 4 quarts of water to a boil; salt.
  2. Chop broccoli, leaving several flowerets whole to decorate top of dish. Drop broccoli into boiling water.
  3. Cook just until tender, about 8 minutes, but test earlier.
  4. Transfer broccoli, reserving flowerets, to a food processor. Add crème fraiche and puree thoroughly.
  5. Preheat oven to 350 degrees.
  6. Scrape puree into a large bowl. Stir in sour cream, parmesan, nutmeg, pepper and salt to taste. Mix well.
  7. Mound in ovenproof serving dish, dot with butter and bake in preheated oven for 35 minutes or until puree is steaming hot.
  8. Garnish with reserved flowerets and serve immediately.