BROCCOLI ROMANESCO AND PARMESAN PUREE
Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
- Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
- Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.
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.
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