Marian Burros's Broccoli Puree

• 4 1/2 pounds broccoli
• 1 3/4 cups milk
• 1/2 cup sweet butter
• Salt and freshly ground black pepper to taste
• 1 teaspoon nutmeg

1. Wash the broccoli and cut off about one inch from stem end.
2. Cut the remaining tough stem from the broccoli flowerettes.
3. Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes.
4. Add the flowerettes and cook another five to seven minutes, until they are firm but tender.
5. Drain and rinse with cold water to stop cooking process.
6. Puree the broccoli with the milk and butter in a food processor or blender in several batches.
7. Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.

broccoli, milk, sweet butter, salt, nutmeg

Taken from cooking.nytimes.com/recipes/1623 (may not work)