Broccoli Velvet Puree
•1 1/2 lbs broccoli
•1 1/2 cups water
•3/4 tsp salt
•1 garlic clove
•1 tsp coarsely chopped jalapeño pepper
•2 tbsp unsalted butter
•1 tbsp extra virgin olive oil
Cut the broccoli heads from the stalks and separate into florets. Peel the stalks and cut them into 2 inch long pieces.
Bring the water to a boil and add the broccoli, salt, garlic, and jalapeño peppers. Return to a boil over high heat, cover the pan and cook for 10 minutes, or until the broccoli is very tender.
Transfer the broccoli and 2/3 cups of the cooking liquid to a blender. Add the butter and oil and blend until the mixture is very smooth.