Broccoli and Roasted Garlic Puree
Broccoli and Roasted Garlic Puree
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  • 8 cups (2 litres) broccoli florets
  • 1 whole bulb of garlic
  • 1/2 cup (125 ml) olive oil
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Slice off the top of the garlic head and wrap in aluminum foil. Bake for about 45 minutes. Let cool.
  • In a steamer, cook the broccoli florets until tender, about 8 minutes.
  • Place the broccoli in the bowl of a food processor and add the roasted garlic by squeezing out the garlic flesh from the skin. Add the olive oil and purée until smooth.
  • Season with salt and pepper.
  • Description
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