Broccoli Puree

• 1 bunch broccoli, about 1 1/2 pounds
• Salt to taste, if desired
• 3 tablespoons butter
• 1/2 teaspoon finely minced garlic
• Freshly ground pepper to taste
• 2 tablespoons freshly grated Parmesan cheese

1. Cut and trim broccoli into florets.
2. If stems are large, trim them and cut them into fairly large bite-size pieces.
3. There should be about six cups.
4. Put broccoli pieces in saucepan and add cold water to cover and salt to taste.
5. Bring to boil and let simmer about 10 minutes or until tender but not mushy.
6. Drain.
7. Put broccoli into the container of food processor and process or, preferably, into conical food mill and press through into a saucepan.
8. Heat gently while stirring in butter, garlic, salt, pepper and cheese.
9. When piping hot, serve immediately.

broccoli, salt, butter, garlic, freshly ground pepper, parmesan cheese

Taken from cooking.nytimes.com/recipes/6746 (may not work)