Broccoli Velvet Puree


Today we have Jacque Pepin, author of the Best of the Best.  From his wine and cook book comes the yummy Broccoli Velvet Puree. 

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Broccoli Velvet Puree

Courtesy of Essential Pepin
Serves 4

1½ lbs broccoli

1½ cups water

¾ tsp salt

1 garlic clove
1 tsp coarsely chopped jalapeno pepper
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil

Cut the broccoli heads from the stalks and separate the florets. Peel the stalks and cut them into 2-inch-long pieces.

Bring the water to a boil in a medium saucepan. Add the broccoli, salt, garlic, and jalapeno pepper and bring back to a boil over high heat. Cover the pan and cook for 10 minutes, or until the broccoli is very tender.

Transfer the broccoli mixture and 2/3 cup of the cooking liquid to a blender. Add the butter and oil and blend for 1 minute, until the mixture is very smooth. Serve.