| Creamed Broccoli ~ 1 bunch broccoli ( about 1½ lb ) 2 tbsp butter 1 clove garlic salt and pepper to taste ¼ cup heavy cream 1. Break the broccoli into flowerets. Trim off the outer skin of the stems. Cut the stems in half. There should be about 1 pound of ready to cook broccoli. 2. Bring enough water to a boil in a saucepan to cover the broccoli when added. Add the broccoli and cook about 10 minutes or until tender but still a bit al dente. 3. Drain the broccoli and put it into the container of a food processor. Process to a fine puree. 4. Melt the butter with the whole garlic clove in a clean saucepan. Add the broccoli purée and salt and pepper to taste. Add the cream and stir to blend. Heat thoroughly. Remove the garlic clove and serve hot. Serves 4 Variation: Prepare, cook and purée the broccoli as above. Place the broccoli purée in a saucepan and add 3 tbsp butter, ½ tsp finely minced garlic, 2 tbsp grated Parmesan cheese and salt and pepper to taste. Heat, stirring, until smooth. |
 | |  | |  |