Guest guest Posted September 26, 2001 Report Share Posted September 26, 2001 * Exported from MasterCook * Broccoli And Scallion Purée Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 341 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bay leaf Salt and freshly milled pepper 1 pound broccoli -- up to 1/4 stems peeled and chopped -- florets separated 1 bunch scallions -- chopped including an inch of the greens 2 tablespoons butter 1 pinch grated nutmeg 2 teaspoons lemon Juice 2 tablespoons cream or crème fraîche -- optional Makes about 2 cups, serving 4 to 6 A pale green purée when a soft-textured side dish is called for. Leftovers can be turned into soup in 10 quick minutes or used as the base of a vegetable soufflé. Bring 2 quarts water to a boil with the bay leaf in a saucepan. Add 1 teaspoon salt, then the broccoli and scallions. Cook until the stems are tender, 4 to 6 minutes. Scoop out the vegetables, discard the bay leaf, and reserve the water. Purée in a food processor, leaving a little texture. Add a little of the cooking water if needed to loosen the mixture. Stir in the butter, taste for salt, and season with a little pepper, the nutmeg, and lemon juice. The seasonings should be lively. Stir in the cream if using. Variation with Sesame Oil: Unexpected but good. Omit the butter and nutmeg and season the puree with 2 teaspoons dark sesame oil. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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