Broccoli Purée

from Bon Appétit cookbook, Entertaining with Style

submitted by Susan Daniloff

Preparation time: 40 minutes overall

serves 10

3 pounds broccoli (about 2 large bunches)

6 tablespoons (¾ stick) unsalted butter, cut up

⅔ cup freshly grated Parmesan cheese

¼ teaspoon ground nutmeg

Cut broccoli stems into 1-inch pieces. Cut tops into florets. 

Bring large pot of salted water to boil. Add broccoli stems and cook 6 minutes. Add broccoli florets and cook until stems and florets are very tender, about 6 minutes more. Drain well. Set aside 10 florets. 

Place remaining broccoli in processor. Add butter and purée, stopping occasionally to scrape down sides of bowl, about 5 minutes. Blend in grated Parmesan cheese and ground nutmeg. Season to taste with salt and pepper. Serve garnished with saved florets.

Super fluffy, mashed potato-like consistency, a great potato replacement for low-carb diet folks. To save time, buy a bag of broccoli florets – actually it saves a lot of time.