Break or cut the florets from the stalks. Reserve the stalks for another purpose. Bring a large pot of salted water to a boil. Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes). Drain VERY(!) thoroughly. Puree in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree. Put the puree in a heavy saucepan. Heat until bubbly (1-2 minutes), stirring constantly. Add as much of the cream as the broccoli will absorb without getting too thin. Season to taste with nutmeg, salt and pepper. The puree should be bright green and very fresh tasting. Serve at once. Posted to EAT-L Digest 08 Apr 97 by Joel Ehrlich
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (55%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 27.2mg||8 %|
|Sodium 58.9mg||2 %|
|Potassium 546.7mg||14 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 8.4g|
|Protein 5.1g||7 %|
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Calories per serving: 132
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