Best Broccoli And Leek Puree Recipes

DILLED BROCCOLI AND LEEK PUREE image

Yield 6-8

Number Of Ingredients 6

4.5 TBSP butter
1.25 lb leeks (white and pale green, sliced ( about 5 cups)
1 Lg potato
1Lb broccoli (flourets seperated from stems, stems cut into pieces)
6TBSP whipping cream
1TSP dry dill ( or 1TBSp fresh dill)

Steps:

Melt butter in large skillet over medium heat, Stir in leeks, Cover and cook until soft, stirring often ( 15 min) Quarter potato, in lg suace pan with salted water for about 15 min) Add broccoli stems in to salted water for 5 min. Then put in flourets for 5 min) Drain and place in food processor. Add leek mixture, puree until smooth. Add ream and dill. season with salt and pepper. Casserole dish into over just to warm.

Broccoli and Leek Puree image

Provided by Norahs Girl

Categories Potato

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

75 g unsalted butter
675 g leeks, washed and shredded
1 teaspoon soft thyme leaves
225 g potatoes, cut into chunks
450 g head of broccoli, stems sliced and florets separated
150 ml double cream
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 300.7, Fat 20.2, SaturatedFat 12.4, Cholesterol 61.8, Sodium 60.6, Carbohydrate 28.2, Fiber 4.8, Sugar 6, Protein 5.2