Broccoli-Potato Puree

Ingredients

• 1 ½ pounds fresh broccoli
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (5 servings)

    125 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 4 grams protein; 20 milligrams cholesterol; 235 milligrams sodium

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

Preparation

1. Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
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.)
3. Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
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.
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.

• 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.

25 minutes