Pureed Broccoli
photo by Ms B.
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 4 1⁄2 tablespoons butter
- 1 1⁄4 lbs leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total
- 2 large russet potatoes, peeled and quartered
- 1 lb broccoli, separated into florets and stems (peel the coarse woody skin from the stems)
- 6 tablespoons whipping cream
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill
directions
- 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.
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Reviews
-
Delicious. Used one potato as the original recipe called for and came away saying "yum" as always. We have evolved over the years to serving many vegetables on Thanksgiving but this remains at the top. Doesn't replace mashed potatoes for us! Just one of a number of outstanding vegetable side dishes.
RECIPE SUBMITTED BY
Ms B.
United States