Broccoli Puree With Browned Garlic Butter, Sauteed Shallots

Recipe Ingredients

2 tablespoons	30ml	Olive oil
3 tablespoons	45ml	Shallots - sliced - (1 cup) (large)
1		Broccoli
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Garlic cloves - minced (small)
1 cup	237ml	Heavy cream - warmed
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper

Recipe Instructions

Heat olive oil in a large pot over medium heat. Add shallots; cook, stirring frequently, about 12 minutes, until golden and crisp. Reduce heat halfway through cooking time. Transfer to paper towels to absorb excess oil. Set aside.

In the same pot over high heat, bring 4 cups of lightly salted water to a boil. Add broccoli and cook 7 minutes, until tender. Drain broccoli. In the same large pot over high heat, add butter and garlic. Cook, stirring constantly, about 3 minutes, until butter is just browned and fragrant. Remove from heat.

Place broccoli and browned butter in food processor fitted with a steel blade. With the processor running, puree broccoli, slowly adding cream. Process until very smooth.

Transfer to a serving bowl; stir in salt and pepper. Sprinkle with shallots.

This recipe yields 6 servings.

Carbohydrates: 8.5 grams

Net Carbs: 7 grams

Fiber: 1.5 grams

Protein: 3 grams

Fat: 25 grams

Calories: 261

Description:

"This sophisticated yet simple dish can be made two days ahead and reheated, making it perfect for Thanksgiving or any other multi-course holiday meal."

Source:
Atkins Cookbook at http://atkinscenter.com

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