Broccoli Romanesco and Parmesan Puree

Name: Broccoli Romanesco and Parmesan Puree
Ingredients: 3 tablespoons extra-virgin olive oil; 2.5 pounds broccoli Romanesco (2 to 3 heads), cut into ¾-inch pieces (7 cups); 4 garlic cloves, thinly sliced; 0.5 cup plus 2 tablespoons water; Coarse salt; 0.5 cup whole milk; 0.5 cup heavy cream; 0.5 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling; Freshly ground pepper, to taste

3.3

(6)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

8

Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.

Ingredients

3 tablespoons extra-virgin olive oil
2 ½ pounds broccoli Romanesco (2 to 3 heads), cut into ¾-inch pieces (7 cups)
4 garlic cloves, thinly sliced
½ cup plus 2 tablespoons water
Coarse salt
½ cup whole milk
½ cup heavy cream
½ cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground pepper, to taste

Directions

Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.
Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.
Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.