4 C. salted water
3 lbs. broccoli, peeled, cut
into large uniform pieces
3 T. unsalted butter
3 medium shallots,
peeled, minced
2 cloves garlic, peeled, minced
2/3 C. sour cream
1 C. grated Parmesan cheese, divided
1/2 t. freshly grated nutmeg
1/2 t. freshly ground white pepper
1/2 t. salt
In a large
saucepan, bring the salted water to a boil. Add the broccoli and boil
about 5 minutes. Drain into a colander and spray with cold water to stop
the cooking process. Coarsely chop the broccoli.
In a large
skillet, melt the butter. Add the shallots and saute 3 minutes, stirring
frequently. Add the garlic and saute for another minute.
Place the
shallot mixture in a food processor fitted with the metal blade. Pulse a
few times to puree. Add the sour cream and pulse 4 to 5 times to mix. Add
the broccoli and 3/4 cup of the Parmesan cheese and pulse 4-5 minutes. The
mixture should not be overpureed. Stir in the nutmeg, pepper and salt.
Preheat
the broiler. Spoon the mixture into a 2-quart broiler-safe gratin or
soufflé dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese.
Place under the broiler for 2 minutes or until the cheese is melted and
slightly golden. Serve.
Makes 6 cups (12 half-cup servings).
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