Broccoli purée
Broccoli is one of those vegetables that can be found in soups, casseroles or salads. It is often the main ingredient, but often it is an garnish. Served as a side dish, broccoli can be baked, cooked or mashed. The broccoli purée, for which the recipe I wish to share with you today, can be prepared at home in no time. This purée has a creamy texture and a beautiful green colour. When buying broccoli in shop, make sure that it is fresh, such a broccoli will have a very intense green colour.
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Ingredients for broccoli purée.
- 300 g broccoli florets
- 1,5 l water
- 1 teaspoon of salt
- a pinch of salt
- 100 ml of heavy cream (36%)
- 1 teaspoon of lemon juice
How to make broccoli purée.
Pour water into a pot, add a teaspoon of salt and bring it to boil. Put the broccoli florets into the boiling water. Cook on a low heat for 7 minutes with the lid slightly open. Pour the cooked broccoli into a colander and let it cool down. Then, transfer the broccoli to a tall dish, add a pinch of salt, cream and the lemon juice. Using a hand blender, blend it to purée with a uniform consistency.
Good to know when making broccoli purée.
If you do not have a heavy cream at home, use a 30% cream or soup cream. As a last resort, you can also use milk, but add a little less of it.
The broccoli may be lukewarm when blending, but it should not be hot.
Do you like dishes with broccoli? If so, try our recipe for Baked broccoli casserole.
