Broccoli Puree Food

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BROCCOLI PUREE



Broccoli Puree image

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 large russet potato, peeled and cut into 1-inch chunks
1 pound broccoli florets
1/2 cup chicken broth
4 ounces cream cheese
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper

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.

BROCCOLI PUREE



Broccoli Puree image

This is a Giada De Laurentiis recipe and my whole family loves it. What a great way to get kids to eat broccoli, and it makes an unexpected side dish as a replacement for plain mashed potatoes.

Provided by 2hot2handle

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 large russet potato, peeled and cut into 1 inch chunks
1 lb broccoli floret
1/2 cup chicken broth
4 ounces cream cheese
1/4 cup parmesan cheese, freshly grated
salt, to taste
ground black pepper, to taste

Steps:

  • Place the potato chunks in a steamer rack and cook over high heat until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.
  • Place broccoli into the steamer rack and steam over medium heat until it 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 to taste with salt and pepper and serve.

Nutrition Facts : Calories 233.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 36.7, Sodium 311.1, Carbohydrate 23.2, Fiber 2, Sugar 0.9, Protein 10.4

PUREED BROCCOLI



Pureed Broccoli image

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

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

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 PUREE



Broccoli Puree image

Provided by Pierre Franey

Categories     side dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli, about 1 1/2 pounds
Salt to taste
3 tablespoons butter
1/2 teaspoon finely minced garlic
Freshly ground pepper to taste
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan chees

Steps:

  • Trim and cut the broccoli into florets. If the stems are large, trim and cut them into large bite-size pieces. There should be about 6 cups.
  • Put the broccoli pieces in a saucepan with water to cover and salt. Bring to a boil and simmer about 10 minutes or until tender but not mushy. Drain.
  • Put the broccoli in a food processor and puree it. Or, preferably, put it in a conical food mill and press it through into a saucepan.
  • Heat the puree gently while stirring in the butter, garlic, salt, pepper, nutmeg and cheese. When piping hot serve immediately.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

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