Broccoli Romanesco and Parmesan Puree

Martha Stewart Living, 2007

Makes 6-8 servings

    3 tablespoons evoo                                             
    2 pounds broccoli romanesco, 3/4-in pieces (7 cups)            
    4 cloves garlic thin slice                                     
    1/2 cup +2 tbsp. water                                         
    Salt and pepper                                                
    1/2 cup whole milk                                             
    1/2 cup heavy cream                                            
    1/2 cup +2 tbsp.  parmesan cheese +M4 sprinkling               

Broccoli Romanesco, which looks like a cross between broccoli and a coral reef, is a staple in Italy, but it's often available at farmers' markets in the United States. This garlicky puree can also be made with regular broccoli or cauliflower.

Heat oil in a large skillet over medium heat. Add broccoli Romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes. Remove and reserve a few pieces for garnish. Add water and 1 teaspoon salt to skillet. Cover, and cook until tender, about 10 minutes. Drain any remaining liquid from skillet.

Puree half the broccoli Romanesco in a food processor, and then transfer to a large bowl. Puree remaining broccoli Romanesco. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to food processor with puree, and pulse to combine. Stir mixture into first batch of puree.

Stir in Parmigiano-Reggiano, and season with salt and pepper. Garnish with reserved broccoli Romanesco and more cheese. Serve immediately.

MY NOTE: One reviewer said hers was soup, so add the milk a little at a time.