Broccoli Puree


  • 1 bunch broccoli, about 1 1/2 pounds
  • Salt to taste
  • 3 tablespoons butter
  • ½ teaspoon finely minced garlic
  • Freshly ground pepper to taste
  • ¼ teaspoon freshly grated nutmeg
  • 2 tablespoons freshly grated Parmesan chees
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      163 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 27 milligrams cholesterol; 155 milligrams sodium

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

4 servings


  1. Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
  2. Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
  3. Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
  4. Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.

20 minutes

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