Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Puree Of Broccoli Flowerets w/Cream Recipe

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Ingredients And Procedures

Puree of Broccoli Flowerets w/Cream No. 1974 Yields 6 Servings

2 lb Broccoli - Nutmeg, Grated

- Salt - Black Pepper, Ground 1 Cup Heavy Cream

Break or cut the flowerets from the stalks. Reserve the stalks for another purpose. Bring a large pot of salted water to a boil. Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes). Drain VERY(!) thoroughly. Puree in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree. Put the puree in a heavy saucepan. Heat until bubbly (1-2 minutes), stirring constantly. Add as much of the cream as the broccoli will absorb without getting too thin. Season to taste with nutmeg, salt and pepper. The puree should be bright green and very fresh tasting. Serve at once.

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<h1>Puree Of Broccoli Flowerets w/Cream</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Puree of Broccoli Flowerets w/Cream No. 1974 Yields 6 Servings <P>2 lb Broccoli - Nutmeg, Grated <P>- Salt - Black Pepper, Ground 1 Cup Heavy Cream <P><P>Break or cut the flowerets from the stalks. Reserve the stalks for another purpose. Bring a large pot of salted water to a boil. Cook the broccoli, uncovered, until JUST tender (1 1/2-2 minutes). Drain VERY(!) thoroughly. Puree in a food processor using on-off pulses and scraping down the sides of the bowl to obtain an even puree. Put the puree in a heavy saucepan. Heat until bubbly (1-2 minutes), stirring constantly. Add as much of the cream as the broccoli will absorb without getting too thin. Season to taste with nutmeg, salt and pepper. The puree should be bright green and very fresh tasting. Serve at once. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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