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Chop broccoli leaving 8 to 10 whole florets for decoration.
Cook broccoli in boiling salted water until tender. Drain in a colander and rinse immediately in cold water to keep green color. Separate florets and transfer the rest to a processor.
Process broccoli until smooth. Transfer puree to a bowl and fold in heavy cream. Add parmesan cheese and season with salt, pepper and nutmeg.
Place broccoli puree in a previously buttered, round serving dish. Dot with butter on top and bake in preheated oven to 350°F (180°C) for 25 minutes or until hot.
Decorate with florets and serve immediately.
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