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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
This is an adaptation of pasta sauced with a creamy, silky broccoli puree that we tasted in Rome. We use broccoli crowns here and not the lower portion of the stems, which are sometimes tough and fibrous. We start by simmering the broccoli in a large pot of salted boiling water. After removing the pieces, we keep the water at a boil and use it to cook the pasta.
Kosher salt and ground black pepper
pound broccoli crowns, cut into 1-inch pieces
I recommend this one to everyone I know. Outstanding flavor, broccoli so I feel good about it ... and yet .. it's comfort food. Easy, low dish count. And did I mention yummy?
Just made this recipe from broccoli harvested from our winter garden. Top marks! Since I wasn't going to use basil or walnuts for garnish, I held back a generous half cup of the cooked broccoli from the puree and tossed the sprigs in with the cheese and lemon juice. Frankly, I'm not convinced that capers (which are great with the broccoli) would be my choice to pair with basil. I'll definitely make this again.
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