Best Broccoli Puree Recipes

PAN-FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE

Steps:

• To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.
• Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.
• To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.
• Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish.
• To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside.
• For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

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.

PAN -FRIED SEA BASS WITH ROASTED RED PEPPER SAUCE AND BROCCOLI PUREE

Steps:

• To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a saute pan. Add the shallot and cook until soft. Deglaze with white wine and cook 1 minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli puree: Bring a pot of water to a boil. Cut the florets off the broccoli stem in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well. Salt the boiling water, as for pasta, and add the broccoli and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli puree hot as a bed for fish. To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

BROCCOLI PUREE

Steps:

• Separate broccoli crowns into florets. Peel stalks and cut into 1/2-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook broccoli until lightly softened, about 5 minutes. Drain, rinse under cold running water, and drain again.
• Melt butter in a pot, add broccoli, and cook for 2 minutes. Pour in cream and cook over low heat until broccoli is soft, about 10 minutes. Season with salt, pepper, and nutmeg. Puree broccoli with an immersion blender until smooth.

BROCCOLI ROMANESCO AND PARMESAN PUREE

Steps:

• Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
• Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
• Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.

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.

DILLED BROCCOLI AND LEEK PUREE

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.

ARCTIC CHAR WITH CHINESE BROCCOLI AND SWEET POTATO PURéE

Steps:

• Preheat oven to 400°F. Wrap sweet potatoes individually in foil. Roast until tender, 1 to 1 1/2 hours. Cool and peel. Puree in processor until smooth. Measure 3 cups puree and transfer to microwave-safe bowl. Stir in mustard. Season with salt. DO AHEAD: Can be made 1 day ahead. Cover and chill. Boil vinegar in small saucepan until reduced to ` cup, about 8 minutes. Stir in soy sauce. Remove from heat.
• Cook broccoli in pot of boiling salted water until crisp-tender, about 1 minute. Drain; set aside. Cook bacon in medium skillet over medium heat until edges are crisp. Transfer to paper towels to drain. DO AHEAD: Reduction and broccoli can be made 2 hours ahead. Let stand at room temperature.
• Process mustard seeds in spice grinder until coarsely ground. Sprinkle fish with salt and pepper. Sprinkle ground seeds over top of fish. Heat 1 tablespoon oil in large skillet over medium-high heat. Add fish, mustard side down, and cook until brown and just opaque in center, about 3 minutes per side.
• Meanwhile, rewarm puree in microwave until heated through. Heat 1 tablespoon oil in another large skillet. Add broccoli and bacon; sauté until heated through. Season with salt and pepper.
• Divide broccoli, fish, and puree among plates. Drizzle with balsamic reduction and serve.
• *Chinese broccoli is also called gai lan or Chinese kale; it's available at Asian markets. Broccoli rabe is an Italian leafy green vegetable with scattered clusters of broccoli-like florets; you'll find it at some supermarkets and at specialty foods stores.

BROCCOLI-POTATO PUREE

Steps:

• Cut broccoli into flowerets. Peel the stalks and cut into 1/4-inch slices.
• Place the stalks and potatoes in a saucepan and cover with the water. Bring to a boil and cook 5 minutes uncovered. (The broccoli will not stay green if covered.)
• Add the broccoli flowerets and cook 9 minutes more, uncovered. Drain.
• Place the broccoli and potatoes in the bowl of a food processor or blender and process into a fine puree. This should take about 45 seconds. It may be necessary to use a rubber spatula to scrape the ingredients down the side of the bowl during the pureeing.
• In a skillet or saucepan, warm the butter and cream and add the puree. Season with several gratings of nutmeg and with salt and pepper to taste. Warm the mixture over a medium flame, mixing well, and serve.

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:

• 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.

BROCCOLI PUREE WITH PARMESAN AND NUTMEG

Steps:

• cut broccoli stems into 1" pieces. Cook in salted boiling water 6 minutes. Add florets for another 6 minutes. Drain. Puree broccoli in processor with butter about 5 minutes scraping down sides. Blend in cheese and nutmeg. (can save a few florets for presentation)

BEEF STEW (WITH BROCCOLI PUREE)

Steps:

• Toss the onion, carots, celery, and garlic into the food procesor and process until finely chopped, set aside.
• In a large zipper-lock bag or bowl, toss the beef with flour salt, and pepper until evenly coated.
• Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, then add half of the beef and brown it onall sides for 3 to 4 minutes. Transger to a large pot. Cook the rest of the beef the same wa and add it to the pot.
• Add the chopped onion, carrot, celery, and garlic to the skillet, reduce the heat to medium, and cook for 6 to 7 minutes, or until the vegetables begin to soften. Add them to the pot.
• Add the beef broth, tomatoes and their juice, and the broccoli puree, cover, and bring to a boil, then reduce the heat and simmer 4 hours. Add the potatoes and cook until the meat is very tender and begins to fall apart, 4 1/2 to 5 hours total.

SOLE, SWEET POTATO, AND BROCCOLI PUREE

Steps:

• 1. Spread out the sweet potato and broccoli in a steamer (or use a metal colander set over a pan of simmering water). Cover and steam until really tender, 6-8 minutes. 2. Meanwhile, put the fish into a small saucepan, cover with the milk, and cook until it flakes easily, about 2 minutes. Remove from the heat and stir in the cheese until melted. Put the vegetables and fish mixture in a blender or baby foodmill and purée. Add a little more milk, if necessary. 3. Cool as quickly as possible (put the purée in a glass bowl set in a second bowl of ice and stir for 4-5 minutes), then cover and refrigerate. Or, freeze in individual portions; when needed, thaw overnight in the refrigerator. 4. To serve, heat the purée in a microwave or small saucepan until piping hot, stirring occasionally and adding a little more milk if necessary. Cool to warm and check the temperature before serving.

BROCCOLI-POTATO PUREE

Steps:

• What to Do 1. In a large pot, cook broccoli, potatoes, and scallions in 11/2 quarts of simmering water until vegetables are very tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid. 2. Combine vegetables with reserved Cooking liquid in food processor. Pulse until mixture is almost smooth. Whirl in salt, pepper, butter, and lemon juice. Serve at once. Nutrition Information Per serving: 92 calories, 3 g protein, 13 g carbohydrates, 4gfat,2g saturated fat, 10 mg cholesterol, 3 g fiber, 508 mg sodium Helpful Hint Even though russet, or Idaho, potatoes are used mostly for baking and frying, they also make excellent mashed potatoes. Because they are drier and higher in starch than other varieties of potato, they can be whipped in a food processor without turning gummy. Fresh Idea Substitute greens such as spinach or kale for the broccoli in this recipe.

BROCCOLI CHICKPEA PUREE

Steps:

• 1. Steam the broccoli for five minutes until tender but still bright. Refresh with cold water and drain on paper towels. 2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When the garlic is minced and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Add the broccoli, chickpeas and cumin, and process to a coarse purée. Turn off the machine, and scrape down the sides of the bowl. Turn on the machine again, and pour in the lemon juice and olive oil with the machine running. Process until smooth. Add the tahini and salt to taste, and blend well. Serve with bread, croutons or pita, or as a dip with vegetables. Yield: Two cups. Advance preparation: Plan on serving this the day you make it. The lemon juice will change the flavor of the broccoli, and it won't taste as fresh the next day. But you can keep it for several hours in the refrigerator. Nutrition (per 1/4 cup serving): 135 calories; 9 grams total fat; 1 gram saturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during cooking); 4 grams protein.

MARIAN BURROS'S BROCCOLI PUREE

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.

PICI WITH SAUSAGE RAGU AND BROCCOLI RABE PUREE

Steps:

• Wash parsley and finely chop; drain in a fine mesh sieve. Spread parsley in an even layer on a parchment paper-lined baking sheet and set aside until dry.
• In the bowl of a mixer fitted with the dough hook attachment, add "00" flour, all-purpose flour, and 1 tablespoon plus 1 teaspoon salt; mix to combine. With the mixer on the lowest speed, slowly add 1 2/3 cups water. Continue mixing for 8 minutes; increase speed slightly, and mix 2 minutes more. Turn dough out onto work surface and cut into 8 equal pieces. Return to mixer and add parsley; mix on medium-low speed for 3 minutes. Remove dough from mixer and continue to knead, using your hands, until parsley is fully incorporated. Wrap with plastic wrap; let rest 30 minutes.
• If working on a non-wood surface, lightly dust work surface with flour. Unwrap dough and divide into 12 equal pieces. If working on a wood surface, moisten your fingers. Roll a piece into a log about 8 inches long and 1 inch in diameter. Working from the center of the dough, roll one end of the dough until it is 1/8 inch in diameter. Cut that end of the dough into 8-inch-long pieces; repeat process with other end of dough. Transfer pasta to a baking sheet lined with semolina flour and cover with a damp towel. Repeat entire process with remaining pieces of dough; set aside until ready to use.
• Bring a large pot of water to a boil. Generously salt water and return to a boil. Add pasta and cook for two minutes. Add broccoli rabe florets to boiling water with pasta and continue cooking until pasta is al dente, about 2 minutes more.
• Meanwhile, heat 6 tablespoons olive oil in a large skillet over medium-high heat. Add sausage and cook, whisking, until cooked through. Drain fat from skillet and add white wine; cook until evaporated. Add heavy cream and cook until almost completely reduced. Season with cinnamon, fennel seeds, red pepper flakes, black pepper, and salt.
• Heat butter in a medium skillet over medium-high heat. Add broccoli rabe leaves and cook, stirring, until wilted. Transfer leaves to the bowl of a small food processor and add remaining tablespoon olive oil; puree until smooth. Transfer pureed leaves to a small saucepan and place over medium-low heat; cook until warmed through.
• Drain pasta and broccoli rabe florets. Add to skillet with sausage mixture and toss to combine. Divide evenly between four serving plates and top with puree. Garnish with cheese and serve immediately.

BROCCOLI AND PARMESAN PUREE

Steps:

• 1. Add the potatoes and garlic to a pan of boiling salted water and boil until the potatoes are almost tender. Add the broccoli to the pan and cook about 4 minutes. Drain
• 2. Add the potato broccoli mixture to a food processor. Add the butter and Parmesan cheese. Process while adding cream through the shoot until desired consistency.
• 3. Taste and season with salt and Pepper

BROCCOLI PUREE

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.