Broccoli Ginger Puree
- Active Time 15m
- Total Time 30m
- 4-inch piece fresh ginger
- 1 1/2 large heads broccoli (2 pounds)
- 6 tablespoons heavy cream
- Salt and freshly ground black pepper
Peel ginger with small sharp knife, then grate on large holes of box grater. Put grated ginger in paper towel and squeeze juice into small cup. You will have about 1 1/2 tablespoons juice. Set aside.
Bring large pot of salted water to a boil. Cut stems from broccoli, peel and cut into small pieces. Cut remaining broccoli into florets.
Add stems to boiling water and cook over medium heat for 5 minutes. Add florets and cook for 8 minutes more, or until broccoli is tender but still bright green.
Drain broccoli in colander and place in bowl of food processor. Process until broccoli is in small pieces. With the motor running, add ginger juice and cream. Process until very smooth. Add salt and freshly ground black pepper to taste.
When ready to serve, heat puree in saucepan, adding more cream or water if too thick. Serve immediately.
Recipe reprinted by permission of Little, Brown and Company. All rights reserved.
nutrition information per serving
95 calories; 6g total fat; 20mg cholesterol; 47mg sodium; 9g carbohydrates; 5g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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