Broccoli Puree

Broccoli Puree

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Servings: 4
Calories: 271


  • 2 3/4 lb sprouting broccoli or calabrese
  • 3 shallots or 1 medium-sized mild red onion
  • 1/2 clove garlic
  • 1 1/2 oz butter
  • 4 floz chicken stock
  • nutmeg
  • 1 oz grated Gruyere or Emmenthal cheese
  • 5 floz double or soured cream
  • salt and pepper


  • Trim and prepare the broccoli, discarding all the larger, older stalks. Cut off the budding flower heads or small florets; chop the stalks coarsely.
  • 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.
  • 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.
  • Reduce to a puree in the food processor, adding a pinch each of salt, pepper and freshly grated nutmeg.
  • 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.
  • 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.
Calories: 271 kcal
Carbohydrates: 12 g
Protein: 16 g
Fat: 20g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 182 mg
Potassium: 402 mg
Fiber: 7 g
Sugar: 4 g
Vitamin A: 1040 IU
Vitamin C: 28 mg
Calcium: 208 mg
Iron: 3 mg
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