Martha Stewart November 2007
Since Nigel and I work out of our home we eat 3 meals at home almost every day.  So I love having dips and spreads in the fridge to use for simple, non-sandwichy lunches.  This one looks really delicious, and I have a bunch of Romanesco I brought home from the market this weekend, so I plan on making it tonight.  Enjoy a dollop in soup, or on crostini, crackers or bread, or carrot sticks and maybe rounds of raw turnips!

3 TB Extra Virgin Olive Oil
2 1/2 lbs broccoli and Romanesco, cut into 3/4” pieces (about 7 cups)
4 Garlic cloves, thinly slice
1/2 cup plus 2 TB Water
Coarse Salt
1/2 cup Whole Milk
1/2 cup Heavy Cream
1/2 cup plus 2 TB freshly grated Parmigiano-Reggiano, plus more for sprinkling
Freshly ground Black Pepper, to taste

Heat oil in a large skillet over medium heat.  Add broccoli, romanesco and garlic, and cook until brightly colored and beginning to turn golden brown, about 8 minutes.  Remove and reserve a few pieces for garnish.  Add water and 1 tsp salt to skillet.  Cover, and cook until tender, about 10 minutes.  Drain any remaining liquid from skillet.  Puree half the veg.  Bring milk and cream to a gentle simmer in a saucepan.  Add milk-cream mixture to food processor with puree, and pulse to combine.  Stir mixture into first batch of puree.  Stir in Parmigiano-Reggiano, and season with salt and pepper.  Garnish with reserved broccoli/romanesco and more cheese.  Serve immediately.