Broccoli Purée With Ginger

Ingredients

• 12-inch piece ginger, peeled
• 1 ½ teaspoons olive oil
• 1 cup thinly sliced onions
• 1 large clove garlic, finely chopped
• ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    210 calories; 13 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 7 grams protein; 40 milligrams cholesterol; 160 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut off a 1/4-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 1/2 teaspoon juice and discard the rest with the grated ginger.
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.
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.
4. Put the broccoli in a food processor, add 1/2 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.

About 40 minutes