• 2 large bunches (about 2 1/2 pounds) broccoli , trimmed
• 3 tablespoons butter
• 3 shallots , finely chopped
• 1 clove garlic , minced
• Salt and freshly ground pepper
• Pinch freshly grated nutmeg
• 1 cup vegetable or chicken broth

Remove broccoli tops and cut into 1/2-inch florets. Chop broccoli stalks into 3/4-inch pieces.

In a 12-inch nonstick skillet over medium heat, melt 1 tablespoon butter. Cook stalks, shallots and garlic, and season with salt, pepper, and nutmeg, stirring 3 to 5 minutes, until shallots are tender. Add broth, cover, and simmer 20 minutes, or until stalks are very tender and liquid has almost completely evaporated. In a food processor, puree until smooth. (May be prepared several hours ahead and refrigerated, tightly covered, until ready to serve.)

Meanwhile, cook florets in boiling salted water 3 minutes, or just until tender. Drain in a colander and shock under cold running water to stop the cooking; drain. (May be prepared several hours ahead and refrigerated, tightly covered, until ready to serve.)

To serve: In a 12-inch nonstick skillet, heat puree just until warmed through. Stir in florets, remaining 2 tablespoons butter, and season with salt and pepper.

94.5 calories, 5.1 grams fat, 2.8 grams saturated fat, 12 mg of cholesterol, 279 mg sodium, 9.4 grams carbohydrate, 4.3 grams fiber, 5.9 grams protein