Replacement for the Ubiquitous Green Bean Casserole at Thanksgiving
I only have this once a year and I wait for it with huge anticipation! It is the main "green" on the Thanksgiving table at Stevie's although making it has passed to Joel. I highly recommend it!
Pureed Broccoli
45 min | 45 min prep
SERVES 8
- 4 1/2 tablespoons butter
- 1 1/4 lbs leeks, use white and pale green parts only, halved and thinly sliced to make 5 cups total
- 1 large russet potato, peeled and quartered
- 1 lb broccoli, separated into florets and stems (peel the coarse woody skin from the stems)
- 6 tablespoons whipping cream
- 1 tablespoon fresh dill, minced or 1 teaspoon dried dill
- Melt butter in a large skillet over medium heat.
- Stir in leeks.
- Cover and stir often until leeks are very soft (about 15 minutes).
- Cook potato in salted water until almost done (about 15 minutes).
- To potato and water, add broccoli stems (5 minutes) and then florets (5 minutes) or until tender.
- Drain well and transfer to food processor.
- Add leeks to the food processor and puree all.
- Return puree to skillet and add cream, dill, salt and pepper.
- Blend well and serve.
I have leeks in the garden looking
for a good recipe... that sounds delicious!
nose
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Delicious is exactly the word I would use to describe it, Nose! Let me know what you think.
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...and broccoli. We have broccoli growing in the garden, too. Consider this a work in progress!
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