Dilled Broccoli And Leek Puree Food

BROCCOLI PUREE

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.

DILL PICKLES

Steps:

• Combine the salt and water in a pitcher and stir until the salt has dissolved.
• Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside.
• Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics. Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal. Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
• Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
• The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.

BROCCOLI AND LEEK PUREE

Steps:

• Melt the butter in a large pan.
• Add the leeks and thyme and cook for a few minutes until softened, stirring regularly.
• Then cover the pan and gently fry for 15-20 minutes until completely cooked down and tender, stirring occasionally.
• Meanwhile, cook the potatoes in a pan of boiling salted water for 10-12 minutes until nearly tender.
• Add the broccoli stems and cook for another 5 minutes, then add the florets and simmer for a further 3 minutes until just tender.
• Drain the potato mixture and place in a food processor with the leeks- you may have to do this in batches.
• Blend until smooth and then return to a clean pan.
• Stir in the cream, season to taste and re-heat gently just before serving.

BROCCOLI PUREE

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.

PUREE DE POIREAUX (LEEKS PUREE)

Steps:

• Trim off the stem end of each leek. Cut off enough of the green part to leave a main section of about seven inches. Split the leeks lengthwise in half. Cut the split leeks crosswise into one-and-one half-inch lengths. There should be about eight cups loosely packed. Rinse thoroughly in cold water. Drain.
• Put the leeks in a saucepan or kettle and add enough water to cover. Bring to the boil and simmer, uncovered, about 15 minutes or until tender. Drain thoroughly.
• Put the leeks into the container of a food processor or blender and puree until fine. Scrape the mixture into a saucepan and start beating. Add the salt and pepper to taste, butter and nutmeg. Stir until piping hot. Serve.

DILLED BROCCOLI AND LEEK PUREE

Steps:

• 1. Melt butter in large skillet over medium heat. 2. Add onions/leeks to skillet. Cover and cook till very soft about 20 minutes. Stir often to prevent burning. 3. Cook potato in saucepan full of boiling salted water until almost tender about 15 minutes. 4. Add broccoli stems to water and cook 5 minutes. Add florets and cook until all vegetable are tender, about 5 minutes longer. 5. Drain vegetables well and transfer to a food processor. 6. Add the onion/leek mixture and puree until smooth. 7. Add cream and dill and stir to blend. Season with salt and pepper.