A variety of cabbage, broccoli takes its name from the Italian meaning “cabbage sprout”. This crunchy green vegetable has hourslder taste than cauliflower. It is full of minerals and vitamins including B9 and K1. Broccoli is harvested from June to November. To contrast with its crunchy texture, prepare a delicious broccoli puree that will suit everyone, from the youngest to the oldest. Decorated with fresh cream, the puree will be all the sweeter.
- 500g Broccoli
- 250 ml fresh cream
- 1 chicken broth cube(s)
Preparation 10 minutes
Cooking 10 minutes
Start by washing the broccoli. Cut the florets and cut the stem into cubes. Remove any damaged parts of the vegetable.
Meanwhile, boil a large pot of water with the chicken stock cube. Add the broccoli pieces and cook for 8 minutes.
Pour the broccoli into a colander to drain. In a blender or masher, mash the broccoli pieces until you get a smooth purée. Put salt and pepper at your taste. Add the fresh cream and mix well. Serve the broccoli puree hot. If necessary, reheat it in a saucepan for 3 minutes.
To preserve all the nutritional qualities of broccoli as much as possible, you can also steam it. To do this, pour some water into your pressure cooker before placing the steamer basket with the broccoli pieces. Lock the pressure cooker. Count 6 minutes of cooking from the whistle. You just have to mix the broccoli puree.