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   Ingredients :
5 lb 8 oz (2 k) broccoli, including stems, rinsed
1 cup 4 tablespoons heavy cream, approximately
cup parmesan cheese, grated
3 tablespoons butter


Chop broccoli leaving 8 to 10 whole florets for decoration.

Cook broccoli in boiling salted water until tender. Drain in a colander and rinse immediately in cold water to keep green color. Separate florets and transfer the rest to a processor.

Process broccoli until smooth. Transfer puree to a bowl and fold in heavy cream. Add parmesan cheese and season with salt, pepper and nutmeg.

Place broccoli puree in a previously buttered, round serving dish. Dot with butter on top and bake in preheated oven to 350F (180C) for 25 minutes or until hot.

Decorate with florets and serve immediately.
        6 servings
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