Broccoli Spinach Puree

Name: Broccoli Spinach Puree
Yield: 6 portions
Ingredients: 1 large bunch broccoli (2 pounds); 1½ cups Berta’s Chicken Stock or canned broth; 1 onion, diced; 1 small potato, peeled and diced; 4 tablespoons (½ stick) unsalted butter; 2 ribs celery, diced; Salt and freshly ground black pepper, to taste; 1 tablespoon finely grated lemon zest; ½ teaspoon nutmeg; Salt and freshly ground black pepper, to taste; 1½ cups Berta’s Chicken Stock or canned broth; 3 cups slivered trimmed fresh spinach leaves, well rinsed

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If you have the misconception that purées are glorified baby foods, you’re missing out on some of the most sophisticated vegetable flavors around. The potato provides the thickness here.

Ingredients

4 tablespoons (½ stick) unsalted butter
2 ribs celery, diced

Side dish
Gluten-free

Method

Melt the butter over low heat in a medium-size saucepan. Add the celery, onion, and potato. Cook, stirring occasionally, until wilted, 10 minutes.
While the vegetables are cooking, prepare the broccoli: Cut ½ inch off the bottom of the stem, and separate the stem from the head. Using a vegetable peeler, peel the entire stem. Cut the stem into thin slices crossw