As I mentioned in Brussels Sprouts “Slaw” with Mustard Butter, I haven’t made this in the seven years I’ve had the recipe because broccoli is the one vegetable Bruce and Emma eat. I’m so sick of it I never make it any time I don’t have to get greens into them, and I’m afraid to mess with success (read, steaming or roasting). I’m sure it’s great, though, judging from the fact it’s adapted from “Cooking with Daniel Boulud” and that it’s recommended by Julia Reed in her essay about making things you might hate taste great–I’ve made a lot of Julia Reed’s recipes from the era when she was writing about food regularly in The New York Times, and every one has been a keeper.
(serves 4 to 6)
1 2-inch piece ginger, peeled
1 1/2 t. olive oil
1 cup thinkly sliced onions
1 large clove garlic, finely chopped
1/2 heavy cream
2 lbs. broccoli, trimmed into florets with 1 inch of the stem
Pinch salt, plus more to taste
Pinch cayenne pepper, plus more to taste
Cut off 1/4 -inch-thick slice of ginger and reserve. Grate the remainder and wrap it in a thin cotton tea towel. Twist the towel tightly to release the juice. Reserve 1/2 teaspoon of the juice and discard the rest with the grated ginger.
Heat the oil in a large saucepan over medium heat. Add the ginger slice, onions and garlic, cover and sweat until the onions are soft but not browned, 5 to 8 minutes. Add the cream, bring to a boil and simmer until slightly thickened, about 4 minutes. Discard the ginger slice and keep the cream warm
Bring a pot of salted water to a boil. Add the broccoli and cook until very tender, 8 to 10 minutes. Drain in a colander and press against the sides with a wooden spoon to extract excess water.
Put the broccoli in a food processor, add 1/2 the cream mixture, a pinch of salt and a pinch of cayenne. Process until smooth. Add the remaining cream mixture and the ginger juice; blend well. Adjust the seasoning and serve warm.