"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Broccoli Puree Recipe

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This recipe for Broccoli Puree, by , is from The Carreo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joni Zottner
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large russet potato, peeled and cut into 1-inch chunks
1 pound broccoli florets
1/2 cup chicken broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

Directions:
Directions:

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I like to use more than one potato, otherwise it can be soupy

 

 

 

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