• 3 pounds broccoli
  • 6 tablespoons butter
  • 4 tablespoons minced shallots or onion
  • 4 tablespoons heavy cream (optional)
  • Pinch nutmeg
  • Salt and pepper to taste
  • Directions

    Cut off flowerets and set aside. Discard tough ends of stalk. Peel rest of stalks and cut them into 1-inch pieces. Cook the stalk pieces in boiling salted water for 8 minutes. Then add the flowerets and cook for 4 minutes more. Drain and then blot broccoli on paper towels. Cook the shallots or onion in 3 tablespoons of butter over low heat until they are transparent. Scrape the pan into a food processor and add the broccoli in batches until all is puréed. Reheat the purée and add the rest of the butter and spices and heavy cream, if desired.

    Serves 8

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