Photograph by Scott Martin
My Creamy Broccoli Purée is a truly unique and tasty way to eat your veggies. Tender broccoli florets blanched in chicken stock, pureed until smooth with a dollop of tangy sour cream, and seasoned with a touch of salt and pepper. Whatever the main dish, this satisfying side is even more delicious when served with shaved Parmesan cheese and a sprinkle of crushed red pepper flakes.
Blanching broccoli florets in chicken stock
Tender broccoli seasoned with salt and pepper to be pureed
(To view this recipe, click on the blue title of the blog post above*)
Creamy Broccoli Purée
Ingredients:
- 1 head of broccoli, trimmed and cut into florets
- Reduced sodium chicken stock (or vegetable stock), enough to cover the broccoli
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1/3 cup reduced fat sour cream
- Shaved parmesan cheese and crushed red pepper flakes, for serving
Directions:
- Place the broccoli florets in a large pot. Cover by 1-inch with chicken stock. Bring to a boil and cook the broccoli until tender, approximately 2 minutes. Drain and place in the bowl of a food processor. Season with salt and pepper and puree with the sour cream until thick and smooth. Serve warm with Parmesan cheese and a sprinkling of crushed red pepper flakes.
Tagged: broccoli, broccoli purée, chicken stock, Parmesan cheese, puree, side dish, sour cream, vegetable puree
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