It’s Daniel here. I hope you’re staying healthy and happy these days. I know I haven’t posted a recipe in a few months but as you all know I really try to write about foods I like, tried multiple times, and know that are not going to be a waste of your resources (time and money).
Today’s recipe is simple and versatile. It’s my take on a broccoli puree that you can use to serve fish with, under some wild rice or even as a dressing on taco Tuesdays. It’s an easy way to use all that broccoli on the bottom of your drawer and make it bright and tasty again. Here we go.
Ingredients
1 lb. of broccoli, heads or fleurettes will work. I’m not using the stems though.
The zest of 1 lime, not lemon, a lime.
The juice of the same 1 lime.
2 tbsp. of butter. You can substitute butter with half of an avocado, it won’t be the same taste, but the texture will be okay.
1 tsp. kosher salt.
1 tsp. freshly ground pepper.
½ cup of the broccoli cooking liquid.
Procedure
Use a medium pot with a lid to put your broccoli in, cover with water and cook at medium heat for about 15-20 minutes or until the broccoli is fully cooked, therefore tender. Remove the broccoli from the pot and reserve ½ cup of the cooking liquid.
Use a blender to blend all the ingredients, including broccoli and reserved water. Blend for as long as you need to end up with a silky green puree.
This will produce 1 quart of puree which I like to store in an airtight container and put it in the fridge. You can use it cold, warm, or hot, depending on your preference.
It’s getting cold here in Ohio which means it’ll be soup season really soon, stay tune for those recipes.
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