Skip to main content

Broccoli Puree

Thu, 11/14/2019 - 13:56

1 bunch broccoli
½ cup water
3 Tbs. butter
3 Tbs. flour
1 cup chicken stock
¼ tsp. ground thyme
½ tsp. Salt
½ cup sour cream

Wash broccoli, trim off leaves and cut off flowerets. Peel the stems. Bring a kettle of water to a boil, add broccoli stems and cook for ten minutes. Add flowerets and continue cooking until vegetable is tender. Drain broccoli, cut it into small pieces and place in blender jar. Add half-cup of the cooking water.

Puree broccoli. Melt butter in a heavy saucepan, stir in flour and cook for two to three minutes. Slowly stir in chicken broth and continue cooking until sauce is smooth and quite thick. Stir in broccoli puree, seasonings and sour cream. Heat thoroughly but do not boil. Correct seasonings and serve. Serves eight.

Thank you for reading . . . 
...Your support for The East Hampton Star helps us deliver the news, arts, and community information you need. Whether you are an online subscriber, get the paper in the mail, delivered to your door in Manhattan, or are just passing through, every reader counts. We value you for being part of The Star family.

Your subscription to The Star does more than get you great arts, news, sports, and outdoors stories. It makes everything we do possible.