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PUREED BROCCOLI WITH CREME FRAICHE Recipe

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This recipe for PUREED BROCCOLI WITH CREME FRAICHE is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches of broccoli, about 5 pounds, trimmed and chopped, including peeled stems
1 cup Creme Fraiche
4 tablespoons sour cream
2/3 cup freshly grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

salt, to taste
2 tablespoons sweet butter
Directions:
Directions:
1. Chop broccoli, leaving 8 small flowerets whole, and drop chopped broccoli and whole flowerets into 4 quarts of boiling salted water. Cook until just tender, about 8 minutes.
2. Transfer broccoli, reserving 8 flowerets, to a food processor. Add creme fraiche and puree thoroughly. Preheat oven to 350°F.
3. Scrape puree into a bowl and stir in sour cream, Parmesan, nutmeg, pepper, and salt to taste. Mix well.
4. Mound in an ovenproof serving dish, dot with butter and bake in preheated oven for 25 minutes, or until puree is steaming hot.
5. Garnish with reserved flowerets and serve immediately.

 

 

 

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