Recipe: Puree of Broccoli Stems (food processor)

PUREE OF BROCCOLI STEMS
"The next time you find yourself trimming broccoli florets, reserve the stalks and set them aside for this dish. The creamy, pale green puree is a sort of compromise between potato puree and broccoli saute."

Stems from 4 heads of broccoli, cut into 1-inch-thick slices
3 large potatoes, peeled and thickly sliced
3 cloves garlic, peeled and smashed
2 teaspoons salt, plus additional to taste
2 to 4 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste
pinch grated nutmeg
1/4 to 1/2 cup chicken stock
1/4 cup heavy (whipping) cream (optional)

In a large pot, combine the broccoli stems, potatoes, garlic, salt and 2 tablespoons of the oil. Add enough water to cover and bring to a boil. Reduce the heat to medium or medium-low and simmer, stirring occasionally, until the broccoli and potatoes are tender, 20 to 30 minutes, depending on the size of the slices.

Drain the vegetables, discarding the cooking liquid. Return the broccoli, potatoes and garlic to the pot, place over low heat and heat, shaking the pot constantly, until any lingering moisture is released.

Transfer the vegetables to a food processor and process until smooth. (It may be necessary to work in batches.) If desired, add 1 to 2 additional tablespoons of oil, season with salt, pepper and nutmeg to taste, and process until smooth.

Taste and add as much stock and, if desired, cream as necessary to attain the desired consistency and richness. Serve hot.

Servings: 4
Source: Marcia M. Mitchell, Washington Post 2003