Broccoli And Scallion Purée

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* 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

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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.

 

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