And perfect for Martha Stewart's puree recipe. Steamy veggies, heavy cream, and cheese! We know how much I love cheese. Like bacon, it makes everything better.
Add sautéed leeks, some roasted cauliflower (the white kind), a shallot or two, then serve it with some cheese, and damn.
The curious vegetable plays nicely in a puree. A bright green mixture of veggies and cream and stuff. Come to think of it, I should've added bacon. Next time...
Broccoli Romanesco PureeMartha's recipe calls for Parmigiano-Reggiano, but I don't like it. I simply added a few cubes of Italian truffle cheese and called it heaven. But the more I think about it, yeah, that bacon would have been a nice addition.
Yields 2 servings
4 tablespoons extra-virgin olive oil
2 cups Romanesco broccoli florets
2 cups cauliflower florets
2 garlic cloves, thinly sliced
1 leek, chopped into half-inch rounds
1 shallot, chopped
1/4 cup water
1 teaspoon salt
1/4 cup whole milk
1/4 cup heavy cream
Salt and pepper, to taste
1. Preheat oven to 400 degrees. Chop the cauliflower into 1-inch florets, toss with 1 tablespoon of olive oil, sprinkle with salt and paper. Spread the cauliflower over a foil-covered baking pan and roast for about 20 minutes. Cauliflower should begin to look burnt (that's when you know it's REALLY good).
2. Chop the broccoli into 1-inch pieces and steam over boiling water until brightly colored (about 8 minutes). Or for a deeper flavor, roast it with the cauliflower.
3. Heat remaining oil in a large skillet over medium heat. Add leeks and shallots, cook until they begin to turn golden brown (about 5 minutes). Add the garlic in the last minute.
4. Add water, the teaspoon of salt, sauteed vegetables and half the roasted/steamed vegetables to blender (reserve half the broccoli and cauliflower for garnish). Blend until smooth. Do this in batches if necessary.
5. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to blender with puree, and pulse to combine. Stir mixture into first batch of puree.
6. Season with more salt and pepper if necessary. Garnish with reserved vegetables.