Best Broccoli Romanesco And Parmesan Puree Recipes

Broccoli Romanesco and Parmesan Puree image

Provided by Martha Stewart

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
2 1/2 pounds broccoli Romanesco (2 to 3 heads), cut into 3/4-inch pieces (7 cups)
4 garlic cloves, thinly sliced
1/2 cup plus 2 tablespoons water
Coarse salt
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground pepper, to taste

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 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.