Pureed Broccoli with Creme Fraiche

Name: Pureed Broccoli with Creme Fraiche
Yield: 6 portions
Ingredients: ¼ cup sour cream; Salt, to taste; 1 cup Crème Fraîche; ½ teaspoon freshly grated nutmeg; ½ teaspoon Freshly ground black pepper; 2 bunches of broccoli (about 5 pounds), trimmed and chopped, including peeled stems; ⅔ cup freshly grated Parmigiano-Reggiano cheese; 2 tablespoons unsalted butter

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A green and hearty purée, good with nearly every entrée in the book.

Ingredients

2 bunches of broccoli (about 5 pounds), trimmed and chopped, including peeled stems
Salt, to taste

Vegetarian
Gluten-free
Breakfast

Method

Chop the broccoli, leaving 8 small florets whole, and drop the chopped broccoli and whole florets into 4 quarts of boiling salted water. Cook until just tender, about 8 minutes.
Transfer the broccoli, reserving 8 florets, to a food processor. Add the crème fraîche and purée thoroughly.
Preheat the oven to