The Silver Palate's Pureed Broccoli With Creme Fraiche
Although Ed Levine is a self-proclaimed semi-homemadeoholic when it comes to preparing Thanksgiving dinner, he does have a few tried-and-true recipes that he can count on to make the meal less "semi-homemade" and just plain "homemade." Ed's wife makes pureed broccoli with creme fraiche "enlivened by Parmigiano-Reggiano" as one of the few green things on their Thanksgiving table.
Ingredients
yield: 6 servings
- 2 bunches of broccoli (about 5 pounds), trimmed and chopped, including peeled stems
- Salt, to taste
- 1 cup Crème Fraîche
- 1/4 cup sour cream
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butler
Procedures
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1
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.
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2
Transfer the broccoli, reserving 8 florets, to a food processor. Add the crème fraîche and puree thoroughly.
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3
Preheat the oven to 350°F.
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4
Scrape the puree into a bowl and stir in the sour cream, Parmigiano-Reggiano, nutmeg, pepper, and salt. Mix well.
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5
Mound in an ovenproof serving dish, dot with the butter. and bake until the purée is steaming hot, 25 minutes.
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6
Garnish with the reserved florets and serve immediately.
