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Store the broccoli, unwashed, in loose
or perforated plastic bags in the vegetable crisper of the refrigerator.
Broccoli left unrefrigerated quickly becomes fibrous and woody. Wet broccoli
quickly becomes limp and moldy in the refrigerator—so wash it just before using.
Store fresh broccoli in the refrigerator for 3-5 days. Old broccoli may look
fine, but it develops strong undesirable flavors. It tastes best and is highest
in nutritional value when storage time is brief.
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Broccoli au Gratin
4 C. salted water
3 lbs. broccoli, peeled, cut into large uniform pieces
3 T. unsalted butter
3 medium shallots, peeled, minced
2 cloves garlic, peeled, minced
2/3 C. sour cream
1 C. grated Parmesan cheese, divided
1/2 t. freshly grated nutmeg
1/2 t. freshly ground white pepper
1/2 t. salt
In a large saucepan, bring the salted water to a boil. Add the broccoli and boil
about 5 minutes. Drain into a colander and spray with cold water to stop the
cooking process. Coarsely chop the broccoli.
In a large skillet, melt the butter. Add the shallots and saute 3 minutes,
stirring frequently. Add the garlic and saute for another minute.
Place the shallot mixture in a food processor fitted with the metal blade. Pulse
a few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add the
broccoli and 3/4 cup of the Parmesan cheese and pulse 4-5 minutes. The mixture
should not be overpureed. Stir in the nutmeg, pepper and salt.
Preheat the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or
soufflé dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place
under the broiler for 2 minutes or until the cheese is melted and slightly
golden. Serve.
Makes 6 cups (12 half-cup servings).
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