Monday, December 13, 2010

Creamy puree of broccoli

Last night’s dinner was comprised of leftovers of the roasted chicken and gratin I posted yesterday. However, we had finished up the Chinese long beans, but I had a couple of broccoli crowns on hand. I am fussy about broccoli – I like it hot. For some reason broccoli doesn’t retain heat very well after cooking (steaming, e.g.). So I decided to make a creamy puree. Why? ‘Cause I had bought cream for the gratin and half of it remained in the fridge.

The result was a little soupy. Next time I won't use quite as much broth. Taste was good though.


Creamy puree of broccoli
2 medium broccoli crowns, cut into small florets
1 tbsp unsalted butter
zest of 1 orange
1/4 cup chicken stock
1/4 cup heavy cream
pinch each of garlic and onion powder
salt and pepper to taste

Steam the broccoli until tender. Puree in a food processor with the chicken stock.

Place the broccoli puree in a saucepan and reheat, adding butter to melt into it.

Season with salt and pepper, onion and garlic powders and stir in the cream and orange zest.

Heat until bubbling. Then serve.

5 comments:

Pam said...

This really sounds delicious! Great twist with the orange test! I love broccoli and was just talking about making it as I never have so, you're great recipe is very timely! Yum!!!

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Jenn said...

It's almost like cream of broccoli soup....mmmmm!!! I'm with you on the broccoli not staying warm, it's why you very rarely see it on our plates at dinner time!

Mhel said...

Id love that with my salmon, chicken, or steak. Great idea for old less crunchy broccoli too!!

Chris said...

I'll have to make this one for the 11 y/o, he's a huge fan of broccoli and this creamy puree sounds excellent.

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