Pureed Broccoli

Recipe by Ms B.
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4 12
    tablespoons butter
  • 1 14
    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
Advertisement

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.
Advertisement