I1 head of fresh broccoli, cut up in quarters

½ to ¾ stick of unsalted butter

celery salt or regular salt

pepper

¼ to ½ cup of heavy cream

Cook broccoli in salted water until tender crisp. Drain and rinse in cold water to stop the cooking so it doesn’t turn brown.

Puree in food processor. Then add to a sauté pan with the melted butter, season with the salt and pepper. After heated through, add the heavy cream until blended and thicker.