BROCCOLI-POTATO PUREE

Broccoli-Potato Puree image

Provided by Pierre Franey

Time 25m

Yield 5 to 6 servings

Number Of Ingredients 7

1 1/2 pounds fresh broccoli
1/4 pound potatoes, cut into 1/4-inch slices (1 cup)
4 cups salted water
2 tablespoons butter
2 tablespoons cream
Nutmeg to taste
Salt and freshly ground pepper to taste

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.