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SallyBR, I made the Pepin Broccoli Puree with Brown Butter this week. We liked it, I'm not sure I
- Thread starter curious1
- Start date
From my experience....
.... it never gets totally smooth, not as a mashed potato would
I prefer it that way, rather than overcooking the broccoli and don't mind a little "texture".
FOr this recipe, I think the most important step is to make sure the butter gets brown, without burning - if the butter is not brown, the flavor tends to bee a bit too bland
I wish Pepin could say his thoughts, because now you got me curious... did I do it as HE intended it to be? smileys/smile.gif
.... it never gets totally smooth, not as a mashed potato would
I prefer it that way, rather than overcooking the broccoli and don't mind a little "texture".
FOr this recipe, I think the most important step is to make sure the butter gets brown, without burning - if the butter is not brown, the flavor tends to bee a bit too bland
I wish Pepin could say his thoughts, because now you got me curious... did I do it as HE intended it to be? smileys/smile.gif
And thanks for mentioning you use leftover in souffle. I did that last night, using my favorite
cheese spinach souffle recipe substituting the leftover broccoli for the spinach. It was really good. I also don't mind the broccoli with texture, just wondered if it was supposed to be that way.
cheese spinach souffle recipe substituting the leftover broccoli for the spinach. It was really good. I also don't mind the broccoli with texture, just wondered if it was supposed to be that way.
I confes....
.... that sometimes I make the puree JUST to be able to make the souffle later smileys/smile.gif
it's such a great use for it, in my humble opinion
I also adapted that exact same recipe to make cauliflower puree, adding a little bit of paprika to it too. Delish!
.... that sometimes I make the puree JUST to be able to make the souffle later smileys/smile.gif
it's such a great use for it, in my humble opinion
I also adapted that exact same recipe to make cauliflower puree, adding a little bit of paprika to it too. Delish!