Broccoli puree with ginger from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 253) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Arctic char with ancho-shallot butter; Bademiya's justly famous Bombay chile-and-cilantro chicken; Slow-roasted duck; Turducken; Ann Seranne's rib roast of beef; Lamb in mustard-mascarpone sauce; New York strip steak with horseradish-mint glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lholtzman on December 15, 2020

    I didn’t feel like the ginger came out too much. I found this a bit bland.

  • Laura on June 20, 2012

    Pg. 253. This was a total failure for us. We followed the directions exactly and yet we ended up with a puree that was better served in a bowl with a spoon than on a plate. It also had little flavor.

  • Jane on February 14, 2011

    I'm always on the lookout for more interesting ways to cook broccoli. This was considerably more time-consuming and pan-dirtying than steamed broccoli but also much more delicious. Thinly sliced onion, chopped garlic and a slice of ginger are softened. Then heavy cream is added, simmered then the ginger slice is removed and the cream is set aside. The broccoli is boiled until tender then pureed in the processor with half the cream/onion mixture. She suggested adding some of the broccoli cooking water if it's too dry but mine was on the too damp end of the scale so not necessary. Then the rest of the onions/cream mixture is added and pureed again. Some ginger juice is added which you have previously grated and juiced. I was a bit concerned that the onions were going to create too much texture for a smooth puree but ir worked out fine, though it wasn't as silky as a puree with just broccoli. The ginger flavor was very subtle, not surprising I suppose in the way it was cooked.

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