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Broccoli Puree Recipe
|Broccoli||2 Bunch (200 gm)|
|Grated nutmeg||1⁄2 Teaspoon|
|Grated swiss cheese||3 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
Serving size: Complete recipe
Calories 769 Calories from Fat 558
% Daily Value*
Total Fat 64 g97.7%
Saturated Fat 39.6 g198.1%
Trans Fat 0 g
Cholesterol 177.8 mg
Sodium 1233.5 mg51.4%
Total Carbohydrates 19 g6.3%
Dietary Fiber 5.7 g22.9%
Sugars 5.1 g
Protein 36 g71.2%
Vitamin A 58.9% Vitamin C 297.5%
Calcium 96.5% Iron 11.4%
*Based on a 2000 Calorie diet
Since the size of the broccoli stems varies, cooking time depends a lot on personal judgment.
Trim the broccoli as necessary, separating the stems from the flowerets unless the broccoli is quite young and tender.
If the stems are large, scrape them with a swivel bladed knife.
Rinse both tops and stems in cold water and drain.
Place the broccoli stems in a large saucepan or kettle and add cold water to cover.
Add salt to taste.
Bring to a boil and simmer five minutes.
Add the flowerets and cook until tender.
The cooking time will depend on the size and age of the broccoli.
When cooked, drain.
Put the broccoli through a food mill.
Heat the butter in a large saucepan and add the broccoli.
Season with nutmeg.
Stir to blend.
Pour the mixture into a casserole and sprinkle with cheese.
Bake until golden on top and bubbling, about twenty minutes.