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Broccoli au Gratin


  • 4 cups salted water
  • 3 lbs. broccoli, peeled, cut into large uniform pieces
  • 3 Tbsp. unsalted butter
  • 3 medium shallots, peeled, minced
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  • 2 cloves garlic, peeled, minced
  • 2/3 cup sour cream
  • 1 cup grated Parmesan cheese, divided
  • 1/2 tsp. grated nutmeg
  • 1/2 tsp. freshly ground white pepper
  • 1//2 tsp. 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 to 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 souffle dish. Sprinkle the top with the remaining 1/4 cup Parmesan cheese. Place under the boiler for 2 minutes or until the cheese is melted and slightly golden.

Makes 6 cups (12 half-cup servings)

Note: If no food processor, can use a blender.

By Connie from Cotter, AR

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