Broccoli Puree With Parmesan And Nutmeg

• 3 lb. broccoli (about 2 large bunches)
• 6 Tbsp. (3/4 stick) unsalted butter, cut up
• 2/3 c. freshly grated Parmesan cheese
• 1/4 tsp. ground nutmeg

1. Cut
2. broccoli
3. stems
4. into 1-inch pieces; cut tops into florets.
5. Bring
6. atarge
7. pot
8. oftalted water to boil.
9. Add stems and cook 6 minutes.
10. Add florets and cook until both are very tender,
11. about 6 more minutes;
12. drain well.
13. Set aside 10 florets.
14. Place
15. remainingtroccoli in processor; add butter. Puree,
16. stopping occasionally (about 5 minutes) to scrape down sides of
17. bowl.
18. Blend
19. in cheese and nutmeg.
20. Season to taste with salt
21. and
22. pepper.
23. (Can
24. be prepared 1 day ahead.
25. Cover and refrigerate
26. 10
27. florets
28. and
29. broccoli puree separately. Bring florets
30. to room temperature before continuing.) Reheat broccoli puree in saucepan; garnish with broccoli florets and serve.

broccoli, unsalted butter, freshly grated parmesan cheese, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440558 (may not work)