Broccoli Puree

Broccoli is high in fiber, high in potassium and low in calories. This recipe uses the stems, which are often discarded.

INGREDIENTS

1 bunch broccoli, about 1-1/2 pounds

1 small onion, peeled

2 tablespoons butter

1 teaspoon lemon juice

Salt and pepper to taste

2-1/2 cups yield

Remove stems from broccoli and reserve florets. Use slicing disc to slice stems and onion. Cook sliced vegetables in boiling water to cover with 1/2 reserved florets until tender, about 6 to 8 minutes. Drain, reserving liquid.

Use metal blade to puree solids with remaining ingredients until smooth, about 1 minute.

Cut reserved florets into smaller florets and cook in reserved liquid until tender, about 3 minutes. Remove with slotted spoon. Pour enough hot cooking liquid into work bowl to reach desired consistency, then pulse in florets. Season to taste. Or serve the florets on a bed of pureed broccoli.