MY COOKBOOK

MY COOKBOOK
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22.7.12

CREAMED BROCCOLI


This recipe is an adaptation of an adaptation from Gourmet Magazine. Looks like baby food, but in fact, this is a tasty adult dish. When was the last time you licked broccoli off your blender? Because… I did before I put the blender jar in the dishwasher… The original seasoning would have been too strong for my tastes. I don’t cook my vegetables to the death but I would have had to in order to mash the broccoli bits with a potato masher as the original recipe suggested. Besides, it would have still looked like a dog’s breakfast. Therefore, I emphasise using a blender, 3/4 cup of cream and not reducing it. The parmesan has to be freshly grated and 3 Tbsp is not enough, I used about 1/3 cup plus. Fresh lemon juice is necessity, do not use bottled lemon juice, it would spoil the taste. As a side dish, this makes 4-5 lovely servings.

4 cups diced broccoli
3/4 cup heavy cream
3 garlic cloves, peeled and smashed
2 pinch grated nutmeg
1/3 cup + 1 Tbsp freshly grated parmesan
1/2 teaspoon fresh lemon juice

• Wash the broccoli thoroughly.
• Peel the stems, and then finely chop the stems and the florets.
• Cook the broccoli in boiling salted water, until just tender, it will have an intense green colour.
• Drain in a colander and run under cold water to stop cooking.
• Bring to the boil cream, garlic and nutmeg.
• Simmer for 1 minute.
• Add broccoli and remove from heat.
• Puree in several batches in a blender.
• Place in a heatproof serving dish.
• Add 1/3 cup freshly grated parmesan cheese and the lemon juice.
• Stir to combine and heat up in the microwave.
• Sprinkle the top with the remaining parmesan cheese and serve.
 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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