Broccoli Purée With Browned Garlic Butter, Sautéed Shallots

Broccoli Purée With Browned Garlic Butter, Sautéed Shallots
Broccoli Purée With Browned Garlic Butter, Sautéed Shallots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    tablespoons olive oil

  • 3

    large shallots sliced - (1 cup)

  • 1

    bunch broccoli

  • 3

    tablespoons butter

  • 2

    small garlic cloves minced

  • 1

    cup heavy cream warmed

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon freshly-ground black pepper

Directions

Heat olive oil in a large pot over medium heat. Add shallots; cook, stirring frequently, about 12 minutes, until golden and crisp. Reduce heat halfway through cooking time. Transfer to paper towels to absorb excess oil. Set aside. In the same pot over high heat, bring 4 cups of lightly salted water to a boil. Add broccoli and cook 7 minutes, until tender. Drain broccoli. In the same large pot over high heat, add butter and garlic. Cook, stirring constantly, about 3 minutes, until butter is just browned and fragrant. Remove from heat. Place broccoli and browned butter in food processor fitted with a steel blade. With the processor running, purée broccoli, slowly adding cream. Process until very smooth. Transfer to a serving bowl; stir in salt and pepper. Sprinkle with shallots. This recipe yields 6 servings. Carbohydrates: 8.5 grams Net Carbs: 7 grams Fiber: 1.5 grams Protein: 3 grams Fat: 25 grams Calories: 261

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