The Silver Palate'S Pureed Broccoli With Creme Fraiche Recipe

• 2 bunches of broccoli (about 5 pounds), trimmed and chopped, including peeled stems
• Salt, to taste
• 1 cup Creme Fraiche
• 1/4 cup sour cream
• 2/3 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butler

1. Chop the broccoli, leaving 8 small florets whole, and drop the chopped broccoli and whole florets into 4 quarts of boiling salted water. Cook until just tender, about 8 minutes.
2. Transfer the broccoli, reserving 8 florets, to a food processor. Add the creme fraiche and puree thoroughly.
3. Preheat the oven to 350u0b0F.
4. Scrape the puree into a bowl and stir in the sour cream, Parmigiano-Reggiano, nutmeg, pepper, and salt. Mix well.
5. Mound in an ovenproof serving dish, dot with the butter. and bake until the puree is steaming hot, 25 minutes.
6. Garnish with the reserved florets and serve immediately.

broccoli, salt, crueme fraueeche, sour cream, freshly grated parmigianoreggiano cheese, nutmeg, freshly ground black pepper, unsalted butler

Taken from www.seriouseats.com/recipes/2007/11/the-silver-palates-pureed-broccoli-with-creme-fraiche-recipe.html (may not work)