If you like broccoli this is for you. It can be used to fill hollowed out tomatoes,in baked squash of choice, large mushroom caps or artichoke bottoms.
Trim amd cook 1 bunch of fresh broccoli, just til tender. Drain and set aside. In a heavy 1 quart pan, make a roux of 3 tab. butter and when it stops foaming add 3 Tab. flour, cook a few minuets to lightly brown. remove from heat .In a f/p or blender blend your broccoli and stir in the roux. Add salt and pepper to taste, add 1/4 te. of nutmeg 4 more tab. of melted butter and 4 tab of sour cream, Mix well.Put puree in your choice of container. I like mushrooms or to fill the hollowed out tomatoes top the tomato with grated cheese of choice, parm is nice as is a tangy swiss.
kadesma
Trim amd cook 1 bunch of fresh broccoli, just til tender. Drain and set aside. In a heavy 1 quart pan, make a roux of 3 tab. butter and when it stops foaming add 3 Tab. flour, cook a few minuets to lightly brown. remove from heat .In a f/p or blender blend your broccoli and stir in the roux. Add salt and pepper to taste, add 1/4 te. of nutmeg 4 more tab. of melted butter and 4 tab of sour cream, Mix well.Put puree in your choice of container. I like mushrooms or to fill the hollowed out tomatoes top the tomato with grated cheese of choice, parm is nice as is a tangy swiss.
kadesma
