Nutrition Facts
4 servings
4
Recipe for Very Creamy Broccoli Purée and Zero Waste
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...
Ingredients
2 broccoli heads including the stems
2 large potatoes
3 shallots
1 dash Olive oil
1 butter nuts
10 liquid cream
4 melted cheese portions (cheese cream)
salt pepper
Espelette pepper
Directions
1
Heat two large pots of salted water.
2
Peel the potatoes, wash them, and cut them into cubes. Cook them in one of the pots for 25 minutes.
3
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.
4
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.
5
Drain the potatoes.
6
Peel and finely chop the shallots for about 8 minutes. Place them in a small pan to soften with a drizzle of oil.
7
Combine the broccoli and the potatoes, then add the drained shallots. Blend everything finely.
8
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.
9
To finish, heat gently and then serve hot. Suggest to the children!
Ingredients
Ingredients
2 broccoli heads including the stems
2 large potatoes
3 shallots
1 dash Olive oil
1 butter nuts
10 liquid cream
4 melted cheese portions (cheese cream)
salt pepper
Espelette pepper
Directions
Directions
1
Heat two large pots of salted water.
2
Peel the potatoes, wash them, and cut them into cubes. Cook them in one of the pots for 25 minutes.
3
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.
4
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.
5
Drain the potatoes.
6
Peel and finely chop the shallots for about 8 minutes. Place them in a small pan to soften with a drizzle of oil.
7
Combine the broccoli and the potatoes, then add the drained shallots. Blend everything finely.
8
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.
9
To finish, heat gently and then serve hot. Suggest to the children!
Notes
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EN