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Broccoli Puree Recipe

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This recipe for Broccoli Puree, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Toni Feuerstein
Added: Tuesday, November 14, 2006

Category:
Category:

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

Directions:
Directions:
Cook potato in water seasoned with salt until fork tender (about 15 minutes). Use a steamer basket if you have one. Remove potatoes to a medium bowl and mash until smooth.
Place broccoli in potato water or steamer basket and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer broccoli to 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 with salt and pepper - sprinkle top with more Parmesan. Serve and enjoy!

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
half hour
Personal Notes:
Personal Notes:
I don't use a steamer basket. About 10 minutes into cooking the potatoes, I put the broccoli florets on top of the potatoes and steamed them right on the potatoes. I used tongs to take broccoli off the potatoes and put in food processor. Drain potatoes and mash right in the pan. Proceed as usual.

 

 

 

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