Puree de Brocoli (pew-ray d’braw-e’ley) rich-looking vegetable dish which goes particularly well with egg dishes – although it is also an excellent accompaniment to red meat dishes.
8 fl. oz. water
1 teaspoon salt
1 lb. broccoli, washed, trimmed and cut into small pieces
4 oz. butter .
Pour the water into a large saucepan and add the salt. Place the pan over high heat and bring the water to the boil. Add the broccoli, reduce the heat to moderate and cook the broccoli for 15 minutes or until it is tender.
Remove the pan from the heat and drain the broccoli. Reserve
2 tablespoons of the cooking liquid.
Moisten the broccoli with the reserved cooking liquid and puree it in a food mill or a blender.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the broccoli, nutmeg, parsley and pepper and stir well to mix. Heat the mixture for 1 minute or until it is heated through. Remove the pan from the heat and stir in the cream.
Transfer the mixture to a warmed serving dish and serve at once.