Broccoli Purée

Name: Broccoli Purée
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 tablespoons unsalted butter, (divided, plus more for serving if desired); ½ cup chopped yellow onion, (from 1 small onion); ¾ cup water; 1 teaspoon salt, (plus more to taste); ½ teaspoon freshly ground black pepper; 2 pounds broccoli crowns, (cut into florets, tough stems thinly sliced (see note)); 1 tablespoon fresh thyme leaves; ¼ cup sour cream; 1 tablespoon finely chopped chives, (for serving)

This broccoli purée is a simple way to turn an everyday vegetable into something special.

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Bahan-bahan

6 porsi

4 tablespoons unsalted butter, (divided, plus more for serving if desired)
½ cup chopped yellow onion, (from 1 small onion)
¾ cup water
1 teaspoon salt, (plus more to taste)
½ teaspoon freshly ground black pepper
2 pounds broccoli crowns, (cut into florets, tough stems thinly sliced (see note))
1 tablespoon fresh thyme leaves
¼ cup sour cream
1 tablespoon finely chopped chives, (for serving)

Langkah-langkah

In a pot large enough to hold all of the broccoli, melt half of the butter over medium heat. Add the onions and cook, stirring frequently, until soft, 3 to 4 minutes. Add the water, salt, and pepper and stir with a wooden spoon to combine. Add the broccoli and bring the liquid to a boil; cover the pot tightly and reduce the heat to low. Cook until the broccoli is tender, about 15 minutes.
Transfer all of the contents of the pot, including the liquid, to a food processor fitted with the steel blade. Add the remaining butter and the thyme and process until broken down but not completely smooth. Add the sour cream and process again until smooth. Taste and adjust the salt, if necessary (I usually add up to ¾ teaspoon more salt). Transfer to a serving bowl, and top with a pad of butter, if using, and chives. (Note: if your food processor is small, you may need to work in batches.)