Puréed Broccoli with Crème Fraîche 

(From The Silver Palate Cookbook by Lukins and Rosso [Workman, New York, 1979])

 

2 bunches broccoli, about 5 pounds, trimmed and chopped, including peeled stems
1 cup Crème Fraîche (see previous recipe)*	½ teaspoon freshly grated nutmeg
4 tablespoons sour cream	½ teaspoon freshly ground black pepper
1 ½ teaspoons grated onion	salt, to taste
1 cup freshly grated Parmesan cheese	2 tablespoons unsalted butter

 

Chop broccoli, leaving 8 small florets whole, and drop chopped broccoli and whole florets into 4 quarts of boiling salted water.  Cook until just tender, about 8 minutes.

 

Transfer broccoli, reserving florets, to a food processor.  Add crème fraîche and purr thoroughly.  Preheat oven to 350F. 

 

Scrape purée into a bowl and stir in sour cream, Parmesan, nutmeg, pepper, and salt to taste.  Mix well.

 

Mound into an ovenproof serving dish, dot with butter and bake in a preheated oven for 25 minutes, or until purée is steaming hot.

 

Garnish with reserved florets and serve immediately.  Makes 6 portions.

 

*Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

(from http://food4.epicurious.com/HyperNews/get/archive_swap16601-16700/16632/3/1.html)