2 3/4 lb (1.2 kg) sprouting broccoli or calabrese
3 shallots or 1 medium-sized mild red onion
1/2 clove garlic
1 1/2 oz (40 g) butter
approx. 4 fl oz (120 ml) chicken stock
nutmeg
1 oz (30 g) grated Gruyere or Emmenthal cheese
5 fl oz (150 ml) double or soured cream
salt and pepper
3 shallots or 1 medium-sized mild red onion
1/2 clove garlic
1 1/2 oz (40 g) butter
approx. 4 fl oz (120 ml) chicken stock
nutmeg
1 oz (30 g) grated Gruyere or Emmenthal cheese
5 fl oz (150 ml) double or soured cream
salt and pepper
method
1. Trim and prepare the broccoli, discarding all the larger, older stalks. Cut off the budding flower heads or small florets; chop the stalks coarsely.
2. Peel the onion and chop it finely together with the garlic; fry these gently in 1/2 oz (15 g) of the butter until soft, add the chopped small stems and cook, stirring, for 2-3 minutes.
3. Pour in the stock, cover and simmer over a low heat for 10 minutes or until the stalks are very tender and the liquid has completely evaporated.
4. Reduce to a puree in the food processor, adding a pinch each of salt, pepper and freshly grated nutmeg.
5. Boil the florets in salted water until just tender, turn into a colander or sieve and refresh under running cold water. Drain well before chopping finely.
6. Heat the puree just before you plan to serve it, stirring in the chopped florets. Draw aside from the heat when hot, stir in 1 oz (25 g) butter, the grated cheese, a little more salt and pepper if needed and the cream.
2. Peel the onion and chop it finely together with the garlic; fry these gently in 1/2 oz (15 g) of the butter until soft, add the chopped small stems and cook, stirring, for 2-3 minutes.
3. Pour in the stock, cover and simmer over a low heat for 10 minutes or until the stalks are very tender and the liquid has completely evaporated.
4. Reduce to a puree in the food processor, adding a pinch each of salt, pepper and freshly grated nutmeg.
5. Boil the florets in salted water until just tender, turn into a colander or sieve and refresh under running cold water. Drain well before chopping finely.
6. Heat the puree just before you plan to serve it, stirring in the chopped florets. Draw aside from the heat when hot, stir in 1 oz (25 g) butter, the grated cheese, a little more salt and pepper if needed and the cream.
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