Broccoli-Potato Puree

• 1 1/2 pounds fresh broccoli
• 1/4 pound potatoes, cut into 1/4-inch slices (1 cup)
• 4 cups salted water
• 2 tablespoons butter
• 2 tablespoons cream
• Nutmeg to taste
• Salt and freshly ground pepper to taste

1. Cut broccoli into flowerets.
2. Peel the stalks and cut into 1/4-inch slices.
3. Place the stalks and potatoes in a saucepan and cover with the water.
4. Bring to a boil and cook 5 minutes uncovered.
5. (The broccoli will not stay green if covered.)
6. Add the broccoli flowerets and cook 9 minutes more, uncovered.
7. Drain.
8. Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree.
9. This should take about 45 seconds.
10. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
11. In a skillet or saucepan, warm the butter and cream and add the puree.
12. Season with several gratings of nutmeg and with salt and pepper to taste.
13. Warm the mixture over a medium flame, mixing well, and serve.

fresh broccoli, potatoes, water, butter, cream, nutmeg, salt

Taken from cooking.nytimes.com/recipes/2368 (may not work)