Ingredients Jump to Instructions ↓

  1. 4-inch piece fresh ginger

  2. 1 1/2 large heads broccoli (2 pounds)

  3. 6 tablespoons heavy cream

Instructions Jump to Ingredients ↑

  1. Peel ginger with small sharp knife, then grate on large holes of box grater. Put grated ginger in paper towel and squeeze juice into small cup. You will have about 1 1/2 tablespoons juice. Set aside. Bring large pot of salted water to a boil. Cut stems from broccoli, peel, and cut into small pieces. Cut remaining broccoli into florets. Add stems to boiling water and cook over medium heat for 5 minutes. Add florets and cook for 8 minutes more, or until broccoli is tender but still bright green. Drain broccoli in colander and place in bowl of food processor. Process until broccoli is in small pieces. With the motor running, add ginger juice and cream. Process until very smooth. Add salt and freshly ground black pepper to taste. When ready to serve, heat puree in saucepan, adding more cream or water if too thick. Serve immediately.


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