Silken Broccoli Puree
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Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014
1 head broccoli
2 cups heavy cream
Salt and pepper to taste
Butter as needed
1. Clean florets from broccoli stalk; reserve.
2. Thinly slice stalk; combine with cream in saucepot. Place over low heat; cook until stalk is tender.
3. Blanch florets until soft in boiling salted water. Refresh in ice water until cold.
4. Combine broccoli cream and florets in blender. Puree on high until smooth; season with salt, pepper and butter; chill.
5. Reheat for service.
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