Marian Burros's Broccoli Puree

Ingredients

• 4 ½ pounds broccoli
• 1 ¾ cups milk
• ½ cup sweet butter
• Salt and freshly ground black pepper to taste
• 1 teaspoon nutmeg

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    148 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 23 milligrams cholesterol; 224 milligrams sodium

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

Preparation

1. Wash the broccoli and cut off about one inch from stem end. Cut the remaining tough stem from the broccoli flowerettes. Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes. Add the flowerettes and cook another five to seven minutes, until they are firm but tender. Drain and rinse with cold water to stop cooking process.
2. Puree the broccoli with the milk and butter in a food processor or blender in several batches. Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.

• If desired, this dish can be prepared ahead and refrigerated. To serve, cook slowly until liquid has evaporated.

15 minutes