Broccoli Purée With Ginger

Name: Broccoli Purée With Ginger
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 12-inch piece ginger, peeled; 1 1/2 teaspoons olive oil; 1 cup thinly sliced onions; 1 large clove garlic, finely chopped; 1/2 cup heavy cream; 2 pounds broccoli, trimmed into florets with 1 inch of the stem; Pinch salt, plus more to taste; Pinch cayenne pepper, plus more to taste

Recipe from "Cooking and Daniel Boulud"

Adapted by Julia Reed

Total Time: About 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Turning Green

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Ingredients

Yield:4 to 6 servings

12-inch piece ginger, peeled
1½teaspoons olive oil
1cup thinly sliced onions
1large clove garlic, finely chopped
½cup heavy cream
2pounds broccoli, trimmed into florets with 1 inch of the stem
Pinch salt, plus more to taste
Pinch cayenne pepper, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Cut off a ¼-inch-thick slice of ginger and reserve. Grate the remainder and wrap it in a thin cotton tea towel. Twist the towel tightly to release the juice. Reserve ½ teaspoon juice and discard the rest with the grated ginger.
Step 2
Heat the oil in a large saucepan over medium heat. Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes. Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes. Discard the ginger slice and keep the cream warm.
Step 3
Bring a pot of salted water to a boil. Add the broccoli and cook until very tender, 8 to 10 minutes. Drain in a colander and press against the sides with a wooden spoon to extract excess water.
Step 4
Put the broccoli in a food processor, add ½ the cream mixture, a pinch of salt and a pinch of cayenne. Process until smooth. Add the remaining cream mixture and the ginger juice; blend well. Adjust the seasoning and serve warm.