Broccoli Puree With Parmesan And Nutmeg - cooking recipe

Ingredients

3 lb. broccoli (about 2 large bunches)
6 Tbsp. (3/4 stick) unsalted butter, cut up
2/3 c. freshly grated Parmesan cheese
1/4 tsp. ground nutmeg

Preparation

Cut
broccoli
stems
into 1-inch pieces; cut tops into florets.
Bring
a\tlarge
pot
of\tsalted water to boil.
Add stems and cook 6 minutes.
Add florets and cook until both are very tender,
about 6 more minutes;
drain well.
Set aside 10 florets.
Place
remaining\tbroccoli in processor; add butter. Puree,
stopping occasionally (about 5 minutes) to scrape down sides of
bowl.
Blend
in cheese and nutmeg.
Season to taste with salt
and
pepper.
(Can
be prepared 1 day ahead.
Cover and refrigerate
10
florets
and
broccoli puree separately. Bring florets
to room temperature before continuing.) Reheat broccoli puree in saucepan; garnish with broccoli florets and serve.