Pureed Broccoli Recipes

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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.

PUREED BROCCOLI AND ROASTED GARLIC CANAPES



Pureed Broccoli and Roasted Garlic Canapes image

Yield Makes 16

Number Of Ingredients 7

4 garlic cloves, peeled
2 tablespoons olive oil (preferably extra-virgin)
1/8 teaspoon dried crushed red pepper
16 1/2-inch-thick baguette slices
2 cups broccoli florets plus 1/2 cup peeled thinly sliced stalks (from about 8 ounces broccoli)
1 cup canned cannellini (white kidney beans), rinsed, drained
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 350°F. Combine garlic, oil and crushed red pepper in small custard cup. Cover tightly with foil. Bake until garlic is tender, about 35 minutes. Cool slightly. Arrange baguette slices in single layer on baking sheet. Bake until lightly toasted, about 15 minutes.
  • Steam broccoli florets and stalks until very tender, about 8 minutes. Rinse with cold water. Drain. Transfer to processor. Add cannellini, lemon juice and oil-and-garlic mixture. Process until smooth. Season broccoli puree with salt and pepper. (Toasts and broccoli puree can be made up to 6 hours ahead. Store toasts airtight at room temperature. Cover and chill puree.)
  • Spread broccoli puree atop toasts. Transfer canapés to platter 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

BROCCOLI PUREE



Broccoli Puree image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • Cut and trim broccoli into florets. If stems are large, trim them and cut them into fairly large bite-size pieces. There should be about six cups.
  • Put broccoli pieces in saucepan and add cold water to cover and salt to taste. Bring to boil and let simmer about 10 minutes or until tender but not mushy. Drain.
  • Put broccoli into the container of food processor and process or, preferably, into conical food mill and press through into a saucepan.
  • Heat gently while stirring in butter, garlic, salt, pepper 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

MARIAN BURROS'S BROCCOLI PUREE



Marian Burros's Broccoli Puree image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 12 servings

Number Of Ingredients 5

4 1/2 pounds broccoli
1 3/4 cups milk
1/2 cup sweet butter
Salt and freshly ground black pepper to taste
1 teaspoon nutmeg

Steps:

  • Wash the broccoli and cut off about one inch from stem end. Cut the remaining tough stem from the broccoli flowerettes. Cut stems into one-and-one-half-inch or two-inch pieces and cook in boiling water for five minutes. Add the flowerettes and cook another five to seven minutes, until they are firm but tender. Drain and rinse with cold water to stop cooking process.
  • Puree the broccoli with the milk and butter in a food processor or blender in several batches. Season with salt, pepper and nutmeg and return to heat, cooking slowly until all liquid has evaporated.

Nutrition Facts : @context http, Calories 150, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams

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.

PUREED BROCCOLI SOUP



Pureed Broccoli Soup image

This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and freshly ground pepper
2 pounds broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks
1 baking potato, peeled and cut into 1-inch chunks
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

  • In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.
  • Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

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