Broccoli-Potato Puree

Name: Broccoli-Potato Puree
Total time: 25 min
Yield: 5 to 6 servings
Ingredients: 1 1/2 pounds fresh broccoli; 1/4 pound potatoes, cut into 1/4-inch slices (1 cup); 4 cups salted water; 2 tablespoons butter; 2 tablespoons cream; Nutmeg to taste; Salt and freshly ground pepper to taste

By Pierre Franey

Total Time: 25 minutes
Rating: 4(16)
Comments: Read comments

Featured in: KITCHEN EQUIPMENT; PROPER NUTMEG GRINDER

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Ingredients

Yield:5 to 6 servings

1½pounds fresh broccoli
¼pound potatoes, cut into ¼-inch slices (1 cup)
4cups salted water
2tablespoons butter
2tablespoons cream
Nutmeg to taste
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Cut broccoli into flowerets. Peel the stalks and cut into ¼-inch slices.
Step 2
Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
Step 3
Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
Step 4
Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
Step 5
In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.

Tip

The nutmeg mill is available at Sointu, 20 East 69th Street, New York, N. Y. 10021. It costs $22. To order by telephone, call 212-570-9449. Add $3 for shipping. Residents of New York and Connecticut should also add the appropriate state sales tax. The store honors American Express, MasterCard and Visa.