BROCCOLI PUREE
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
- Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.
- Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.
DILLED BROCCOLI AND LEEK PUREE
Steps:
- Melt butter in large skillet over medium heat, Stir in leeks, Cover and cook until soft, stirring often ( 15 min) Quarter potato, in lg suace pan with salted water for about 15 min) Add broccoli stems in to salted water for 5 min. Then put in flourets for 5 min) Drain and place in food processor. Add leek mixture, puree until smooth. Add ream and dill. season with salt and pepper. Casserole dish into over just to warm.
PUREED BROCCOLI
I adopted this recipe and recently tried it as a side dish to a chicken and dressing skillet. It was very simple to prepare, and I like the balance of the flavors of the leeks with the broccoli. I did change the potato content to 2 instead of 1, but this could be amended at your discretion. I think that this is a lower carb and more flavorful option instead of mashed potatoes, or just an excellent veggie side dish for a roast poultry or pork meal. The original poster said that this was one of their traditional Thanksgiving recipes, and I am considering it for my own holiday menus. The whipping cream could be adjusted to a lower fat option, if you wish.
Provided by Ms B.
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium heat.
- Stir in leeks.
- Cover and stir often until leeks are very soft (about 15 minutes).
- Cook potato in salted water until almost done (about 15 minutes).
- To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
- Drain well and transfer to food processor.
- Add leeks to the food processor and puree all.
- Return puree to skillet and add cream, dill, salt and pepper.
- Blend well and serve.
BROCCOLI-POTATO PUREE
Provided by Pierre Franey
Categories side dish
Time 25m
Yield 5 to 6 servings
Number Of Ingredients 7
Steps:
- Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
- Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
- Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
- Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
- In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.
PUREED BROCCOLI AND ROASTED GARLIC CANAPES
Yield Makes 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
- Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
- Spread broccoli puree atop toasts. Transfer canapés to platter and serve.
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
BROCCOLI AND LEEK PUREE
Make and share this Broccoli and Leek Puree recipe from Food.com.
Provided by Norahs Girl
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large pan.
- Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
- Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
- Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
- Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
- Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
- Blend until smooth and then return to a clean pan.
- Stir in the cream, season to taste and re-heat gently just before serving.
Nutrition Facts : Calories 300.7, Fat 20.2, SaturatedFat 12.4, Cholesterol 61.8, Sodium 60.6, Carbohydrate 28.2, Fiber 4.8, Sugar 6, Protein 5.2
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