For this puree, nothing is wasted! Often I would save the broccoli stems to add to a soup. Here, I decided to use everything for the puree. And it works! You just need to remember to cook the stems a little longer than the florets, and it's done! A truly smooth and creamy puree to which the cheese adds a slightly nostalgic flavor...
Heat two large pots of salted water.
Peel the potatoes, wash them, and cut them into cubes. Cook them in one of the pots for 25 minutes.
Separate the florets from the broccoli. Clean them in vinegar water. Peel the stems, trim the ends, then cut them in half and into pieces.
Submerge the broccoli stems in the second pot of water, then after 4 minutes add the florets and let everything cook for another 5 minutes. At the end of cooking, drain them and then immerse them in a bowl of ice water to stop the cooking and preserve a nice green color. Drain.
Drain the potatoes.
Peel and finely chop the shallots for about 8 minutes. Place them in a small pan to soften with a drizzle of oil.
Combine the broccoli and the potatoes, then add the drained shallots. Blend everything finely.
Add the butter, fresh cream, and cheese cream. Season with salt if needed, pepper, and then mix. Use a blender to ensure everything is smooth.
To finish, heat gently and then serve hot. Suggest to the children!
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