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.
Pureed Broccoli With Creme Fraiche
- makes 6 servings -
Adapted from Silver Palate Cookbook
Ingredients
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
Procedure
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. Transfer the broccoli, reserving 8 florets, to a food processor. Add the crème fraîche and puree thoroughly.
3. Preheat the oven to 350°F.
4. Scrape the puree into a bowl and stir in the sour cream, Parmigiano-Reggiano, nutmeg, pepper, and salt. Mix well.
5. Mound in an ovenproof serving dish, dot with the butter. and bake until the purée is steaming hot, 25 minutes.
6. Garnish with the reserved florets and serve immediately.
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