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Add a photoServings: 6
Ingredients
- 2 Tbsp. extra virgin olive oil
- 3 lrg shallots sliced - (1 c.)
- 1 bn broccoli
- 3 Tbsp. butter
- 2 sm garlic cloves chopped
- 1 c. heavy cream warmed
- 1/2 tsp salt
- 1/8 tsp freshly-grnd black pepper
Directions
- Heat extra virgin olive oil in a large pot over medium heat. Add in shallots; cook, stirring frequently, about 12 min, till golden brown and crisp. Reduce heat halfway through cooking time. Transfer to paper towels to absorb excess oil. Set aside.
- In the same pot over high heat, bring 4 c. of lightly salted water to a boil. Add in broccoli and cook 7 min, till tender. Drain broccoli. In the same large pot over high heat, add in butter and garlic. Cook, stirring constantly, about 3 min, till butter is just browned and fragrant. Remove from heat.
- Place broccoli and browned butter in food processor fitted with a steel blade. With the processor running, puree broccoli, slowly adding cream. Process till very smooth.
- Transfer to a serving bowl; stir in salt and pepper. Sprinkle with shallots.
- This recipe yields 6 servings.
- Description: "This sophisticated yet simple dish can be made two days ahead and reheated, making it perfect for Thanksgiving or possibly any other multi-course holiday meal."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 6 servings | |
| Calories 113 | |
| Calories from Fat 92 | 81% |
| Total Fat 10.49g | 13% |
| Saturated Fat 4.29g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 255mg | 11% |
| Potassium 201mg | 6% |
| Total Carbs 4.4g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.06g | 1% |
| Protein 1.86g | 3% |
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