This broccoli stalk purée is a great, versatile dish that you can eat with fish, chicken, or even beef. You can also serve this as a dip with vegetables or chips.
Salt (to taste)
Pepper (to taste)
Start by peeling several broccoli stalks, then cut into an even, large, dice and blanch until the stalks are soft enough to purée smoothly (test by inserting a fork into the broccoli stalks). When they’re finished, drain them and add them to an ice bath to stop the cooking.
Next, slice a clove or two of garlic and lightly sautée it in a bit of olive oil. The point is to soften the flavor a bit, and you don’t need to caramelize or brown it. When the garlic is about done, deglaze with white wine. Also, you don’t need to worry about reducing the white wine here. Just cook the alcohol off, then add it to a food processor with your blanched broccoli stalks.
Add a couple of tablespoons of butter, several leaves of basil, and the juice of 1/2 – 1 lemon to the food processor, then blend everything until smooth. When it’s smooth, add several tablespoons of sour cream, grated parmesan cheese, season with salt, pepper, and cayenne pepper to taste, and blend until everything is well incorporated.
When the purée is done, transfer it to a serving bowl or plate, and garnish with basil, parmesan cheese, and drizzle with a bit of olive oil.