Broccoli Puree

• 1 bunch broccoli, about 1 1/2 pounds
• Salt to taste
• 3 tablespoons butter
• 1/2 teaspoon finely minced garlic
• Freshly ground pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons freshly grated Parmesan chees

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

broccoli, salt, butter, garlic, freshly ground pepper, freshly grated nutmeg, chees

Taken from cooking.nytimes.com/recipes/2914 (may not work)