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.

The Silver Palate's Pureed Broccoli With Creme Fraiche

About This Recipe

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


  1. 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.

  2. 2

    Transfer the broccoli, reserving 8 florets, to a food processor. Add the crème fraîche and puree thoroughly.

  3. 3

    Preheat the oven to 350°F.

  4. 4

    Scrape the puree into a bowl and stir in the sour cream, Parmigiano-Reggiano, nutmeg, pepper, and salt. Mix well.

  5. 5

    Mound in an ovenproof serving dish, dot with the butter. and bake until the purée is steaming hot, 25 minutes.

  6. 6

    Garnish with the reserved florets and serve immediately.

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